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Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations.
Imca Sampers1, Ihab Habib, Dirk Berkvens
1Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. imca.sampers@howest.be
International Journal of Food Microbiology
|October 25, 2008
Summary
Campylobacter contamination in Belgian chicken meat preparations varies significantly between producers. Factors like adding skin increase contamination risk, while using frozen meat can reduce it.
Area of Science:
- Food safety
- Microbiology
- Poultry production
Background:
- Campylobacter spp. is a major cause of foodborne illness globally.
- Variability in Campylobacter contamination in chicken meat preparations poses a public health risk.
- Understanding processing factors is crucial for controlling contamination.
Purpose of the Study:
- To investigate processing practices in the Belgian poultry sector.
- To identify factors contributing to Campylobacter contamination variability.
- To evaluate processing management and its impact on contamination levels.
Main Methods:
- Company profiling of 11 food business operators.
- Statistical modeling of microbiological testing results.
- Analysis of 656 end-product samples for Campylobacter spp.
Main Results:
- 48% of chicken meat preparation samples tested positive for Campylobacter.
- Significant variation in contamination levels was observed among 11 producers (9% to 85% prevalence).
- Presence of skin increased Campylobacter probability by 2.2-fold; frozen meat decreased it (OR=0.41).
Conclusions:
- Processing practices significantly influence Campylobacter contamination in chicken meat preparations.
- Skin addition is a risk factor, while freezing shows a protective effect, though potentially mitigated by skin.
- Targeted interventions in poultry processing are needed to reduce contamination.
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