{"title":"宰鸡空肠弯曲杆菌污染。","authors":"E Marjai, Z Kováts, I Kajáry, Z Horváth","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Gut samples from 50 nonselected slaughtered chickens were obtained in two poultry processing plants and cultured for Campylobacter jejuni and Salmonella. Positive results were obtained in 84% and 4%, respectively. Viable C. jejuni and Salmonella were detected in every phase of processing, even during packaging for commercial purposes. Of surface samples taken from 118 slaughtered chickens prepared for delivery to consumers, 88 were contaminated by C. jejuni and 17 by Salmonella.</p>","PeriodicalId":75387,"journal":{"name":"Acta microbiologica Academiae Scientiarum Hungaricae","volume":"29 3","pages":"213-5"},"PeriodicalIF":0.0000,"publicationDate":"1982-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Campylobacter jejuni contamination of slaughtered chickens.\",\"authors\":\"E Marjai, Z Kováts, I Kajáry, Z Horváth\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Gut samples from 50 nonselected slaughtered chickens were obtained in two poultry processing plants and cultured for Campylobacter jejuni and Salmonella. Positive results were obtained in 84% and 4%, respectively. Viable C. jejuni and Salmonella were detected in every phase of processing, even during packaging for commercial purposes. Of surface samples taken from 118 slaughtered chickens prepared for delivery to consumers, 88 were contaminated by C. jejuni and 17 by Salmonella.</p>\",\"PeriodicalId\":75387,\"journal\":{\"name\":\"Acta microbiologica Academiae Scientiarum Hungaricae\",\"volume\":\"29 3\",\"pages\":\"213-5\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1982-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta microbiologica Academiae Scientiarum Hungaricae\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta microbiologica Academiae Scientiarum Hungaricae","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Campylobacter jejuni contamination of slaughtered chickens.
Gut samples from 50 nonselected slaughtered chickens were obtained in two poultry processing plants and cultured for Campylobacter jejuni and Salmonella. Positive results were obtained in 84% and 4%, respectively. Viable C. jejuni and Salmonella were detected in every phase of processing, even during packaging for commercial purposes. Of surface samples taken from 118 slaughtered chickens prepared for delivery to consumers, 88 were contaminated by C. jejuni and 17 by Salmonella.
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