Veterinarska stanica, Vol. 55 No. 1, 2024.
Original scientific paper
https://doi.org/10.46419/vs.55.1.9
Occurrence of Campylobacter spp. in neck skins and fresh chicken meat as a leading cause of bacterial food poisoning
Sanja Furmeg
; Croatian Veterinary Institute - Branch Veterinary Institute Križevci, Croatia
Ksenija Markov
; Faculty of Food and Biotechnology, Zagreb, Croatia
Željko Cvetnić
; Croatian Veterinary Institute - Branch Veterinary Institute Križevci, Croatia
Miroslav Benić
; Croatian Veterinary Institute, Zagreb, Croatia
Vesna Jaki Tkalec
; Croatian Veterinary Institute - Branch Veterinary Institute Križevci, Croatia
Abstract
One of the leading microorganisms causing bacterial food poisoning are the Campylobacter bacteria that cause campylobacteriosis, a zoonosis that has the most important source of this pathogen, given that campylobacters are common commensals in the digestive system of poultry. They are found in the intestines of poultry, and in addition to the slaughtering and meat processing stages, a high possibility of contamination occurs in the later stages of production, such as plucking feathers, evisceration, washing, storing and cooling, and contamination through the hands of workers, equipment, or the environment itself, and it is believed that the skin of poultry is been the most frequently reported food-borne disease in the European Union since 2005, making it a public health concern. Chicken meat is considered the main source of this pathogen. In this paper, the number of Campylobacter spp. bacteria was determined in samples of the neck skins of broiler chickens, skinless chicken breasts, chicken wings and chicken drumsticks. To determine the number of colonies, the standard method for determining the number of Campylobacter spp. according to the ISO standard method HRN EN ISO 10272 – 2:2017 was used.
Keywords
Campylobacter spp.; chicken meat; broiler neck skins; contamination; food safety
Hrčak ID:
303459
URI
Publication date:
2.7.2023.
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