The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter.

@article{Reich2008TheEO,
  title={The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter.},
  author={Felix Reich and Viktoria Atanassova and Eberhard Haunhorst and G{\"u}nter Klein},
  journal={International journal of food microbiology},
  year={2008},
  volume={127 1-2},
  pages={116-20}
}
For the presence and number of Campylobacter, 18 broiler flocks were sampled over a period of 18 months. A total of 70% of the flocks were positive for Campylobacter, with higher prevalence found in summer and autumn, compared to winter and spring. Positive flocks showed contamination rates above 90%, in negative flocks this was lower, mostly below 50%. The enumeration showed a decrease in Campylobacter during processing of positive flocks. The numbers were highest in carcasses after scalding… CONTINUE READING

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