The prevalence of Campylobacter in farmed poultry meat and the key methods to reduce its prevalence and contamination status at a retail level

Abstract

The aim was to investigate the prevalence of Campylobacter in poultry meat for human consumption. A positive sample was defined as one with a greater than 10 CFU/g bacterial count. Furthermore do levels of contamination (cfu/g) alter significantly between meat products (skin-on, skinned, whole carcass, offal etc). The research was conducted using a theoretical method which analysed three separate studies. Two of the studies came from an EU member state (Ireland and Italy) and one from China.