The viability of Campylobacter jejuni on refrigerated chicken drumsticks

Radappertized chicken drumsticks were experimentally contaminated with suspensions of Campylobacter jejuni in two trials. Qualitative analysis on drumsticks with an initial level of contamination of 4.8 X 10(3) CFU/cm2 showed that viability was retained for at least 10 days of storage at either 9 degrees or -12 degrees C. In a second quantitative trial, the level of contamination declined from 9.9 X 10(2) CFU/cm2 to 4.5 X 10(1) CFU/cm2 after 7 days at -20 degrees C. Thereafter, C. jejuni persisted at levels ranging from 1.8 X 10(1) to 0.2 X 10(1) CFU/cm2 through the 26th week of storage. Drumsticks held at 4 degrees C showed a significant decline in count from 9.9 X 10(2) CFU/cm2 to 1.8 X 10(2) CFU/cm2 on day 7. It is concluded that the viability of C. jejuni on chicken parts is maintained under both refrigerated and freezing conditions which approximate commercial storage. This is of significance to the meat industry and consumers.