Incidence and level of Campylobacter jejuni in broiler processing.

The distribution and level of Campylobacter jejuni throughout broiler processing was evaluated. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions.

Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products.

Presence of Campylobacter jejuni was determined at various locations in turkey carcass processing and further processing of turkey products (wieners, ham and boneless breast). Contamination of turkey carcasses with C. jejuni , in most cases, occurred on the surface of the skin or on the surface of the abdominal cavity lining.

Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni.

Campylobacter jejuni was not isolated from fertile turkey eggs or from newly-hatched poults. The organism was present in 16 to 76% of fecal swabs of 15-to 19-day old turkeys from two commercial brooder facilities, and was isolated from litter and drinking water. Extensive cleaning of a brooder house and application of new litter seemed to exclude litter, water, feed and grit as initial sources of contamination.

Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat.

A selective enrichment-plating procedure was tested for the recovery and enumeration of Campylobacter jejuni from turkey eggs and meat. Enrichment was in brucella broth with ferrous sulfate, sodium metabisulfite, sodium pyruvate and five antimicrobial agents. Plating was on brucella agar supplemented with equine blood and antimicrobial agents.