CAMPYLOBACTER SPP IN OVEN-READY POULTRY

An investigation was carried out to see the extent to which campylobacter spp. which are present in chickens and turkeys on farms, can survive the process to which the birds are subjected to prepare them for sale as oven-ready poultry. In a processing plant C. jejuni was found in 36 of 50 chickens (72 per cent) both at the start and at the end of the processing procedure and it was still present in 24 (48 per cent) after refrigerated delivery to simulated point of sale. In a further investigation C. jejuni was found in 28 of 35 processed chickens (80 per cent) and 11 of 12 processed turkeys (92 per cent) at the simulated point of sale. © 1979 The British Society for the Study of Infection.