Detection of Campylobacter species in different samples in the chicken meat industry, depending on the sampling...

Campylobacteriosis is a seasonal zoonosis most commonly caused by Campylobacter jejuni and Campylobacter coli contaminants of chicken meat. The present study examined the prevalence of Campylobacter species in chicken meat industry in Bosnia and Herzegovina, during 2023, depending on the sampling season. The strategy to control the spread of campylobacteriosis includes laboratory processing of samples from the chicken meat industry throughout the year, as a result of climate change, with the aim of expanding knowledge and adopting adequate measures to combat this public health problem.

The research included a total of 400 samples, comprising 100 samples of chicken meat, 100 samples of processed chicken meat products (salami, chicken ham, hot dogs, chicken pates, cold cuts), 100 swabs of work surfaces/cutting tables and 100 swabs of workers' hands collected from one slaughterhouse. The results of the study showed that the prevalence of Campylobacter spp. was high at the end of summer (13/25, 52%) in chicken meat samples (facility A), whereas samples of processed chicken meat products were negative. Only C. jejuni was isolated from chicken meat.

The study confirmed the seasonal nature of C. jejuni, which peaks in late summer and early autumn, which should be taken into account when taking preventive measures in the chicken meat industry. The study indicates the importance of monitoring Campylobacter spp. in Bosnia and Herzegovina, which should be carried out regularly to gain a more precise insight into this issue. © 2025 Society of Chemical Industry.