Research Article Open Access

Thermophilic Campylobacter spp. Occurrence on Chickens at Farm, Slaughter House and Retail

Authors

John Tang Yew Huat
Department of Food Science, Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Saleha Abdul Aziz
Department of Pathology-Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Jalila Abu
Department of Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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CORRESPONDING AUTHOR
Farinazleen Mohamad Ghazali
Department of Food Science, Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Tuan Zainazor Tuan Chilek
National Public Health Laboratory, Ministry of Health Malaysia, Lot 1853, Kg. Melayu Sungai Buloh, 47000 Sungai Buloh, Selangor, Malaysia
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Noorlis Ahmad
Department of Food Science, Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Afriani Sandra
Department of Food Science, Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Mitsuaki Nishibuchi
Center for Southeast Asian Studies, Kyoto University, Yoshida, Sakyo-ku, Kyoto, Japan
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Son Radu
Department of Food Science, Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Published on: January 15, 2010
DOI 10.3923/ijps.2010.134.138
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Abstract

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.

Keywords:

Campylobacter spp., farm, retail, slaughter house

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This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Huat, J. T. Y., Aziz, S. A., Abu, J., Ghazali, F. M., Chilek, T. Z. T., Ahmad, N., Sandra, A., Nishibuchi, M., & Radu, S. (2010). Thermophilic Campylobacter spp. Occurrence on Chickens at Farm, Slaughter House and Retail. International Journal of Poultry Science, 9(2), 134–138. https://doi.org/10.3923/ijps.2010.134.138
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