Presence and level of Campylobacter, coliforms, Escherichia coli, and total aerobic bacteria recovered from broiler parts with and without skin.

@article{Berrang2001PresenceAL,
  title={Presence and level of Campylobacter, coliforms, Escherichia coli, and total aerobic bacteria recovered from broiler parts with and without skin.},
  author={Mark E. Berrang and Scott R. Ladely and Richard J Buhr},
  journal={Journal of food protection},
  year={2001},
  volume={64 2},
  pages={184-8}
}
This study was undertaken to determine if broiler chicken parts without skin are less contaminated with Campylobacter than those with skin. Samples were taken in a commercial plant from defeathered carcasses before evisceration. Bacterial counts from rinse of aseptically removed meat samples were lower than those from stomached skin samples. No Campylobacter were recovered from meat collected from the breasts or thighs, and only 2 of 10 drumstick meat samples had detectable levels of… CONTINUE READING

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