Distribution of Campylobacter jejuni strains at different stages of a turkey slaughter line

被引：49

作者：

Alter, T ^{[1
]}

Gaull, F ^{[1
]}

Froeb, A ^{[1
]}

Fehlhaber, K ^{[1
]}

机构：

[1] Univ Leipzig, Inst Food Hyg, Tierklin 1, D-04103 Leipzig, Germany

来源：

FOOD MICROBIOLOGY | 2005年 / 22卷 / 04期

关键词：

Campylobacter jejuni; AFLP; turkey; genotyping;

D O I：

10.1016/j.fm.2004.08.008

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The aim of this study was to detect and determine the genotypes of Campylobacter jejuni strains on turkey skin of eight turkey slaughter lots over a period of I year. Skin swabs (n = 258) were taken at the abattoir at different stages of the slaughter line. At the beginning of the slaughter process 76.7% of the turkey skins were C jejuni positive. Amplified fragment length polymorphism analysis was used to assess the genetic diversity of C jejuni strains at the different sampling points. Whereas a high diversity of C jejuni strains entered the slaughterhouse via the live turkeys, only a closely related subpopulation survived the scalding bath. Fecal recontamination of the avian skin occurred during defeathering and evisceration. The chilling process decreased C jejuni contamination on the turkey skin significantly and only 25.6% of the carcass skins remained C jejuni positive after 24 h chilling. Again, only highly related genotypes survived the chilling process, suggesting that C jejuni vary widely in their ability to resist environmental stressors that occur during slaughter and further processing. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：345 / 351

页数：7

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