Occurrence, Antibiotic Resistance and Biofilm-Forming Ability of in Chicken Carcasses and Cuts.

A total of 104 samples of chicken meat acquired on the day of slaughter from two slaughterhouses in northwestern Spain were analyzed. These comprised 26 carcasses and 26 cuts from each of the two establishments. An average load of 5.

Levels of Different Microbial Groups on Inert Surfaces of Poultry Slaughterhouses: Identification Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight and Detection of Extended-Spectrum Beta-Lactamase- and Carbapenemase-Producing Enterobacteria.

Knowledge of the microbiota present in food processing environments is a significant advance that will allow for better evaluation of the risk of food contamination and a better design of the procedures for sanitization. The levels of microbial group indicators of hygienic quality were determined in different areas of the slaughter lines of two poultry slaughterhouses in the northwest of Spain (22 surfaces in each slaughterhouse were studied). The average microbial levels (cfu/cm) were 2.

Viability and Virulence of in Poultry.

The prevalence of in 30 samples of poultry was determined using culture-dependent (isolation on OCLA and confirmation by conventional polymerase chain reaction -PCR-, OCLA&PCR) and culture-independent (real-time polymerase chain reaction, q-PCR) methods. was detected in 15 samples (50.0%) by OCLA&PCR and in 20 (66.

Quantification of Total and Viable Cells and Determination of Serogroups and Antibiotic Resistance Patterns of in Chicken Meat from the North-Western Iberian Peninsula.

Twenty samples of minced chicken meat procured from butcher’s shops in León (Spain; 10 samples) and Vila Real (Portugal; 10 samples) were analyzed. Microbial concentrations (log10 cfu/g) of 7.53 ± 1.