Related Experiment Video
Updated: Jul 7, 2026

Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Prevalence of Campylobacter spp. and Yersinia spp. in the pig production
Tanja Wehebrink1, Nicole Kemper, Elisabeth grosse Beilage
1Institute of Animal Breeding and Husbandry, Christian-Albrechts-University, Germany.
Abstract:
The aim of this study was to determine the prevalence of Campylobacter spp. and Yersinia spp. in a total of 1,040 faecal samples taken from animals at different ages from four farrowing and twelve fattening herds. In the farrowing unit, faeces were collected from 68 sows (faecal samples) and 256 suckling piglets (rectal swab samples). Further samples were collected from 362 growing and 354 finishing pigs (rectal swab samples). Additionally, 56 feed and environmental samples were collected. During the slaughtering process, 122 pigs and their carcasses respectively, were sampled three times. Finally, 86 meat and minced meat samples were taken from 34 retail stores. Campylobacter spp. were isolated in sows (33.8 %), piglets (80.9 %), growing (89.2 %) and finishing (64.7 %) pigs. Yersinia spp. were detected in growing (15.2 %) and finishing (13.3 %) pigs only. After twelve hours of chilling neither Campylobacter spp. nor Yersinia spp. were detected. In raw meat samples, Campylobacter spp. were isolated from one liver sample and Yersinia enterocolitica from two meat samples. Common slaughter techniques and hygiene procedures may be effective tools to reduce the risk of contamination and recontamination of meat products since Campylobacter spp. and Yersinia spp. were found only sporadically in raw meat samples.
More Related Videos
08:23Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens
Published on: March 10, 2020
09:44Characterization of a Pathogenic Escherichia coli Strain Derived from Oreochromis spp. Farms Using Whole-Genome Sequencing
Published on: December 23, 2022
Related Concept Videos
Sources of Food Contamination
Plague
Microorganisms in Agriculture and Food industry
Bacterial Gastroenteritis
Clinical Significance of Antibiotic Resistance
Microbes in Food Production