Campylobacter survival through poultry processing
Lesley DuffyFood Safety and Stability
CSIRO Animal, Food & Health Sciences
39 Kessels Road,
Coopers Plains Qld 4053,
Australia Tel: +61 7 3214 2055
Fax: +61 7 3214 2062
Email: Lesley.Duffy@csiro.au
Microbiology Australia 34(2) 67-69 https://doi.org/10.1071/MA13023
Published: 13 May 2013
Abstract
Australia has recorded around 100 cases of campylobacteriosis per 100,000 population, each year, since the mid-1990’s. Campylobacter jejuni and C. coli are recognized as the main species isolated from clinical cases. Approximately 30% of cases have been linked to poultry. Through poultry processing, from slaughter to packaging, the prevalence and concentration of Campylobacter can be reduced. Published Australian data on the effect of current processing conditions are minimal. Data from other countries suggests that the stages of scalding and immersion chilling can have significant impact on the prevalence and concentration of Campylobacter. Understanding the complexities of these processing stages (physical, chemical and microbiological) and their effect on Campylobacter species may lead to improved control during processing and hence improved public health outcomes.
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