Campylobacter jejuni and salmonella in raw red meats: A Public Health Laboratory Service Survey.

@article{Turnbull1982CampylobacterJA,
  title={Campylobacter jejuni and salmonella in raw red meats: A Public Health Laboratory Service Survey.},
  author={Peter C. B. Turnbull and Peter Rose},
  journal={The Journal of hygiene},
  year={1982},
  volume={88 1},
  pages={29-37}
}
Thirty-one laboratories examined a total of 6169 meat samples, 1236 from abattoirs and 4933 from retail and other outlets. Campylobacter jejuni was isolated from 98 (1.6%). A higher isolation rate of 49/1236 (4.0%) was found among abattoir than among retail and other samples (49/4933-1.0%). Twenty-two of the laboratories looked for salmonella; although 94… CONTINUE READING