Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors

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• 作者：Simone Stella^a ; ^{simone.stella@unimi.it} ; Gabriella Soncini^a ; Graziella Ziino^b ; ^{gziino@unime.it} ; Antonio Panebianco^b ; ^{apanebianco@unime.it} ; Francesca Pedonese^c ; ^{francesca.pedonese@unipi.it} ; Roberta Nuvoloni^c ; ^{roberta.nuvoloni@unipi.it} ; Elisabetta Di Giannatale^d ; ^{e.digiannatale@izs.it} ; Giampaolo Colavita^e ; ^{colavita@unimol.it} ; Leonardo Alberghini^f ; ^{leonardo.alberghini@unipd.it} ; Valerio Giaccone^f ; ^{valerio.giaccone@unipd.it}
• 关键词：Campylobacter ; Retail ; Poultry meat ; Italian market
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：232-238
• 全文大小：406 K
• 卷排序：62

文摘

Italian retail poultry meats are frequently contaminated by Campylobacter spp. High Campylobacter numbers were mostly present on poultry offal. Decreasing Campylobacter rates are detectable along the marketing chain. Meat typology is the main factor influencing the Campylobacter contamination.