Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail

The aim of this study was to investigate the occurrence of campylobacters in chicken at farms (close-house system and open-house system), slaughtering (conventional slaughterhouse and processing plant) and retail (wet market and supermarket). Campylobacter spp. was not found in cloacal swabs in chic...

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Main Authors:	Tang, John Yew Huat, Abdul Aziz, Saleha, Abu, Jalila, Mohamad Ghazali, Farinazleen, Tuan Chilek, Tuan Zainazor, Ahmad, Noorlis, Afriani Sandra, Nishibuchi, Mitsuaki, Radu, Son
Format:	Article
Language:	English English
Published:	Asian Network for Scientific Information 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/7084/ http://psasir.upm.edu.my/id/eprint/7084/ http://psasir.upm.edu.my/id/eprint/7084/1/Thermophilic%20Campylobacter%20spp.pdf

id	upm-7084
recordtype	eprints
spelling	upm-70842016-01-19T03:08:26Z http://psasir.upm.edu.my/id/eprint/7084/ Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail Tang, John Yew Huat Abdul Aziz, Saleha Abu, Jalila Mohamad Ghazali, Farinazleen Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Afriani Sandra, Nishibuchi, Mitsuaki Radu, Son The aim of this study was to investigate the occurrence of campylobacters in chicken at farms (close-house system and open-house system), slaughtering (conventional slaughterhouse and processing plant) and retail (wet market and supermarket). Campylobacter spp. was not found in cloacal swabs in chickens aged of 4 weeks in farms with close-house system. Campylobacter spp. was found in cloacal swabs (95.0%) in four weeks old chicken in farms with open-house systems. End-slaughtering samples from conventional slaughterhouse and processing plant were contaminated with Campylobacter spp. at 84.0% and 94.0%, respectively. Campylobacter contamination on wet market and supermarket samples with 78.0% and 92.0%, respectively. Close-house system at farm level was able to prevent or delay Campylobacter spp. colonization in chickens but contamination by Campylobacter spp. at retail level was still high. Therefore, monitoring of Campylobacter spp. in chicken products at retail level is crucial to reduce risk of human ingestion of Campylobacter spp. through chicken products. Asian Network for Scientific Information 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7084/1/Thermophilic%20Campylobacter%20spp.pdf Tang, John Yew Huat and Abdul Aziz, Saleha and Abu, Jalila and Mohamad Ghazali, Farinazleen and Tuan Chilek, Tuan Zainazor and Ahmad, Noorlis and Afriani Sandra, and Nishibuchi, Mitsuaki and Radu, Son (2010) Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail. International Journal of Poultry Science, 9 (2). pp. 134-138. ISSN 1682-8356 http://www.pjbs.org/ijps/ab1509.htm English
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Putra Malaysia
building	UPM Institutional Repository
collection	Online Access
language	English English
description	The aim of this study was to investigate the occurrence of campylobacters in chicken at farms (close-house system and open-house system), slaughtering (conventional slaughterhouse and processing plant) and retail (wet market and supermarket). Campylobacter spp. was not found in cloacal swabs in chickens aged of 4 weeks in farms with close-house system. Campylobacter spp. was found in cloacal swabs (95.0%) in four weeks old chicken in farms with open-house systems. End-slaughtering samples from conventional slaughterhouse and processing plant were contaminated with Campylobacter spp. at 84.0% and 94.0%, respectively. Campylobacter contamination on wet market and supermarket samples with 78.0% and 92.0%, respectively. Close-house system at farm level was able to prevent or delay Campylobacter spp. colonization in chickens but contamination by Campylobacter spp. at retail level was still high. Therefore, monitoring of Campylobacter spp. in chicken products at retail level is crucial to reduce risk of human ingestion of Campylobacter spp. through chicken products.
format	Article
author	Tang, John Yew Huat Abdul Aziz, Saleha Abu, Jalila Mohamad Ghazali, Farinazleen Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Afriani Sandra, Nishibuchi, Mitsuaki Radu, Son
spellingShingle	Tang, John Yew Huat Abdul Aziz, Saleha Abu, Jalila Mohamad Ghazali, Farinazleen Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Afriani Sandra, Nishibuchi, Mitsuaki Radu, Son Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
author_facet	Tang, John Yew Huat Abdul Aziz, Saleha Abu, Jalila Mohamad Ghazali, Farinazleen Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Afriani Sandra, Nishibuchi, Mitsuaki Radu, Son
author_sort	Tang, John Yew Huat
title	Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
title_short	Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
title_full	Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
title_fullStr	Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
title_full_unstemmed	Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail
title_sort	thermophilic campylobacter spp. occurrence on chickens at farm, slaughter house and retail
publisher	Asian Network for Scientific Information
publishDate	2010
url	http://psasir.upm.edu.my/id/eprint/7084/ http://psasir.upm.edu.my/id/eprint/7084/ http://psasir.upm.edu.my/id/eprint/7084/1/Thermophilic%20Campylobacter%20spp.pdf
first_indexed	2018-09-07T12:32:20Z
last_indexed	2018-09-07T12:32:20Z
_version_	1610951992639750144

Thermophilic Campylobacter spp. occurrence on chickens at farm, slaughter house and retail

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