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Campylobacter in broiler slaughter samples assessed by direct count on mCCDA and Campy-Cefex agar BJM
Gonsalves,Camila Cristina; Borsoi,Anderlise; Perdoncini,Gustavo; Rodrigues,Laura Beatriz; Nascimento,Vladimir Pinheiro do.
ABSTRACT Campylobacter spp. cause foodborne illnesses in humans primarily through the consumption of contaminated chicken. The aim of this study was to evaluate the United States Department of Agriculture's (USDA) recommended methodology, protocol MLG 41.02, for the isolation, identification and direct plate counting of Campylobacter jejuni and C. coli samples from the broiler slaughtering process. A plating method using both mCCDA and Campy-Cefex agars is recommended to recover Campylobacter cells. It is also possible to use this method in different matrices (cloacal swabs and water samples). Cloacal swabs, samples from pre-chiller and post-chiller carcasses and samples of pre-chiller, chiller and direct supply water were collected each week for four...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Campylobacter; Agar plate count; MCCDA; Campy-Cefex; Broiler.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300764
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การลดเชื้อ Campylobacter jejuni ในซากไก่ด้วยคลอรีนและโอโซน Thai Agricultural
Panrapee Iamtaeweejarloen; Pravate Tuitemwong; Jirawat Kantakrienwong; Kooranee Tuitemwong.
Objectives of this study were to investigate the process sensitivity to Campylobacter spp. and to assess the reduction efficiency of ozonation and chlorination in chilling step of the poultry process using data derived from mCCDA plating and SimPlate MPN methods. Samples of 80 were collected from 4 process steps in the processing plant (scalding, plucking, inside outside washing, and chilling). Numbers of Campylobacter spp. on mCCDA at the respective steps were 3.35, 3.20, 2.68 and 0.20 logCFU/ml, while the SimPlate MPN had 2.54, 2.48, 2.31 and 0.84 log CFU/ml, respectively. Chilling is the most sensitive process to reduce the number of bacteria on both media. Chlorination at 1.5 ppm reduced Campylobacter spp. by 97.46% and 58.62% on mCCDA and SimPlate...
Tipo: Collection Palavras-chave: Poultry process; Ozonation; Campylobacter spp.; MPN; Sensitivity; Chlorination; MCCDA; SimPlate; ไก่สด; การผลิตเนื้อไก่; คลอรีน; โอโซน; การลดเชื้อแบคทีเรีย; ความไว; การลดอุณหภูมิซาก.
Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5234
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