Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil

The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guarantee...

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Autores principales: Konell, K., Gelinsk, M.A., Benetti, T.M., Abrahão, W.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4323335/
https://www.ncbi.nlm.nih.gov/pubmed/25763066
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author Konell, K.
Gelinsk, M.A.
Benetti, T.M.
Abrahão, W.M.
author_facet Konell, K.
Gelinsk, M.A.
Benetti, T.M.
Abrahão, W.M.
author_sort Konell, K.
collection PubMed
description The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamination are not adopted. Furthermore, the majority of campylobacteriosis cases in humans are caused by consumption or improper handling of contaminated raw or undercooked poultry meat, which constitute the main vehicle of this infection.
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spelling pubmed-43233352015-04-04 Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil Konell, K. Gelinsk, M.A. Benetti, T.M. Abrahão, W.M. Braz J Microbiol Food Microbiology The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamination are not adopted. Furthermore, the majority of campylobacteriosis cases in humans are caused by consumption or improper handling of contaminated raw or undercooked poultry meat, which constitute the main vehicle of this infection. Sociedade Brasileira de Microbiologia 2015-03-04 /pmc/articles/PMC4323335/ /pubmed/25763066 Text en Copyright © 2014, Sociedade Brasileira de Microbiologia All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC.
spellingShingle Food Microbiology
Konell, K.
Gelinsk, M.A.
Benetti, T.M.
Abrahão, W.M.
Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title_full Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title_fullStr Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title_full_unstemmed Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title_short Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil
title_sort detection of thermophilic campylobacter sp. in raw chicken sausages by methods iso 10272: 2006 in curitiba – parana state – brazil
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4323335/
https://www.ncbi.nlm.nih.gov/pubmed/25763066
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