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Table 4 Occurrence of Campylobacter in samples at different stages and the environment of the slaughter and meat cutting departments detected by culture and PCR method

From: A longitudinal study of Campylobacter distribution in a turkey production chain

 

Direct Culture

Enrichment culture

PCR

PCR after enrichment

 

No. of positive/no. examined (%)

No. of positive/no. examined (%)

No. of positive/no. examined (%)

No. of positive/no. examined (%)

Transportation crates

1/11* (9)

1/11* (9)

1/11* (9)

1/9* (11)

Faecal material from transportation crates

7/12 (58)

8/12 (67)

7/12 (58)

7/9 (78)

Water from defeathering machine

0/12 (0)

5/12 (42)

3/12 (25)

5/9 (56)

Caecal material

9/24 (37.5)

8/24 (33)

8/24 (33)

8/18 (44)

Neck skin

2/24 (8)

15/24 (62.5)

6/24 (25)

12/18 (67)

Environment (evisceration room)

6/12 (50)

9/12 (75)

7/12 (58)

9/9 (100)

Rubber Boots (evisceration room)

3/12 (25)

6/12 (50)

3/12 (25)

5/9 (56)

Chilling water

3/12 (25)

8/12 (67)

3/12 (25)

7/9 (78)

Environment (chilling room)

0/12 (0)

6/12 (50)

0/12 (0)

5/9 (56)

Environment (meat cutting room)

0/12 (0)

5/12 (42)

0/12 (0)

5/9 (56)

Meat samples

0/60 (0)

17/60 (28)

4/60 (7)

13/45 (29)

  1. *Eleven samples after washing and disinfection.