Campylobacter cross-contamination of chicken products at an abattoir.

Consumption of raw or undercooked poultry products contaminated with Campylobacter has been identified as a risk factor for human campylobacteriosis. We determined whether slaughtering of Campylobacter-positive flocks was associated with contamination of chicken products derived from Campylobacter-negative flocks slaughtered at the same abattoir. The presence of Campylobacter was investigated in 22 broiler farms 1 week prior to slaughter and in one abattoir on nine separate slaughter days.

Prevalence and antimicrobial susceptibility of Campylobacter in broiler flocks in Japan.

Campylobacter was isolated from 67 (47.2%) of 142 broiler flocks between September 2009 and February 2010. The prevalence of Campylobacter in broiler flocks was significantly lower during January and February than it was from September to December.

Risk factors for Salmonella prevalence in laying-hen farms in Japan.

Human salmonellosis cases, particularly those caused by Salmonella Enteritidis, have been closely linked to egg consumption. This epidemiological survey was conducted to determine the baseline Salmonella prevalence and identify the risk factors for Salmonella prevalence in laying-hen farms in Japan. Caecal excrement samples and dust samples were obtained from 400 flocks in 338 laying-hen farms.

Prevalence and characterization of Shiga toxin-producing Escherichia coli O157 and O26 in beef farms.

Rectal content grab samples were collected from 2436 beef cattle reared on 406 beef farms in Japan between November 2007 and March 2008. STEC strains O157 and O26 were isolated from 110 (27.1%) and 7 (1.

Risk factors for Campylobacter colonization in broiler flocks in Japan.

The present study was conducted to estimate the prevalence of and to identify the risk factors for Campylobacter colonization in broiler flocks in Japan. Campylobacter colonization status in flock was evaluated by culturing pooled caecal excrement from 124 broiler flocks. Potential exposure to risk factors was evaluated with a questionnaire for the broiler producers.