Veterinarska stanica, Vol. 52 No. 3, 2021.
Izvorni znanstveni članak
https://doi.org/10.46419/vs.52.3.11
Campylobacter spp. in the skin of broiler neck
Sanja Furmeg
; Hrvatski veterinarski institut, Veterinarski zavod Križevci, Hrvatska
Željko Cvetnić
; Hrvatski veterinarski institut, Veterinarski zavod Križevci, Hrvatska
Maja Bukvić
; Hrvatski veterinarski institut, Veterinarski zavod Križevci, Hrvatska
Jadranka Sokolović
; Hrvatski veterinarski institut, Veterinarski zavod Križevci, Hrvatska
Marina Mikulić
; Hrvatski veterinarski institut, Zagreb
Marija Cvetnić
; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Vesna Jaki Tkalec
; Hrvatski veterinarski institut, Veterinarski zavod Križevci, Hrvatska
Sažetak
Campylobacteriosis is a zoonosis transmitted to man from animals and products of animal origin, caused by bacteria of the genus Campylobacter. Campylobacters are ubiquitous microorganisms that can be found in all types of meat and meat products, raw milk and dairy products, less frequently in eggs, and in contaminated water. Campylobacteriosis is more frequent in summer since the higher temperatures stimulate the growth of the causative agent of this disease. During summer 2020 (June, July, August), 60 samples of the skins of broiler necks were collected in three slaughterhouses and tested for Campylobacter bacteria. Of the total number of samples tested, 28 (46.67%) were inconsistent (> 1000 CFU/g), Campylobacter spp. was proven in 21.67% of samples, though at lower concentrations < 1000 CFU/g, and 19 samples did not contain Campylobacter spp. All samples were processed according to the standard method for detecting the presence and determining the number of Campylobacter spp. Considering the pathogenicity of bacteria belonging to the genus Campylobacter, thermal treatment of food, water disinfection, prevention of cross contamination, and hygiene of food preparation areas are of paramount importance to ensure food safety. Implementation of biosecurity measures and monitoring for the prevalence of campylobacters are necessary in slaughter houses to reduce the frequency of occurrence of this zoonosis.
Ključne riječi
Campylobacter spp.; skins of broiler necks; contamination; good hygiene practice
Hrčak ID:
253683
URI
Datum izdavanja:
16.12.2021.
Posjeta: 1.406 *