Prevalence of and risk factors for Campylobacter spp. contamination of broiler chicken carcasses at the slaughterhouse

A study was conducted in 2008 to estimate the prevalence and identify the risk factors for Campylobacter spp. contamination of broiler carcasses during the slaughtering process. A pool of 10 caeca and one carcass were collected from 425 batches of broiler chickens slaughtered in 58 French slaughterh...

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Bibliographic Details
Published in:Food microbiology 2010-12, Vol.27 (8), p.992-999
Main Authors: Hue, Olivier, Le Bouquin, Sophie, Laisney, Marie-José, Allain, Virginie, Lalande, Françoise, Petetin, Isabelle, Rouxel, Sandra, Quesne, Ségolène, Gloaguen, Pierre-Yves, Picherot, Mélanie, Santolini, Julien, Salvat, Gilles, Bougeard, Stéphanie, Chemaly, Marianne
Format: Article
Language:English
Subjects:
Abattoirs - statistics & numerical data
Animals
bacterial contamination
Biological and medical sciences
broiler chickens
Campylobacter
Campylobacter - growth & development
Campylobacter - isolation & purification
carcass quality
Carcasses
Chicken
chicken carcasses
Chickens - microbiology
Colony Count, Microbial
Consumer Product Safety
Contamination
food contamination
Food Contamination - analysis
Food Contamination - statistics & numerical data
Food industries
Food microbiology
Food-Processing Industry - statistics & numerical data
Fundamental and applied biological sciences. Psychology
Meat - microbiology
Meat and meat product industries
meat processing
prevalence
questionnaires
Risk factors
Slaughter
slaughterhouses
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Summary:A study was conducted in 2008 to estimate the prevalence and identify the risk factors for Campylobacter spp. contamination of broiler carcasses during the slaughtering process. A pool of 10 caeca and one carcass were collected from 425 batches of broiler chickens slaughtered in 58 French slaughterhouses over a 12-month period. Potential risk factors were identified according to the Campylobacter contamination status of carcasses and processing variables identified from questionnaires. The statistical analysis took into account confounding factors that have already been associated with the presence of Campylobacter on carcasses such as the slaughter age of the chicken or seasonal variations. Campylobacter spp. were isolated from 77.2% of caeca (95% CI 73.2 to 81.2) and from 87.5% of carcasses (95% CI 84.4 to 90.7). A multiple logistic regression showed 4 parameters as significant risk factors ( p 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2010.06.004