Frequency of occurrence of Campylobacter spp. in red meats and poultry in Northern Ireland and their subsequent subtyping using polymerase chain reaction-restriction fragment length polymorphism and the random amplified polymorphic DNA method.

Abstract

Sampling of lamb (n = 100) and beef (n = 100) carcasses in abattoirs in Northern Ireland produced no evidence of Campylobacter spp. contamination and when retail packs of beef (n = 50) and pork (n = 50) were sampled these were also apparently free of Campylobacter spp. However, 38% of retail packs of chicken pieces (n = 120), yielded Campylobacter spp… (More)

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