Journal of Food, Agriculture and Environment

An investigation on thermophilic Campylobacter spp. in partridge (A. chukar) meat

Author(s):

Gürkan Uçar, Kemal Kaan Tekinşen, Nihat Telli, Hatice Ahu Erdem *, Arife Ezgi Telli

Recieved Date: 2014-02-03, Accepted Date: 2014-04-12

Abstract:

The partridges used in this study were taken from privately controlled rearing farm. In the study, 20 partridges (10 male and 10 female) were used. Partridge meats, which were slaughtered in a special poultry slaughterhouse, were brought to the laboratory under aseptic and cold conditions and examined. Thermophilic Campylobacter isolation and identification from samples were based on the method reported by Food and Drug Administration. In this study, 20 partridge samples were examined. Campylobacter species were isolated 11 samples. 8 (40%) of them C. coli, 2 (10%) of them C. jejuni and 1 of them were isolated as C. lari. When the gender is taken into consideration, C. coli were detected in 4 female partridge meats (40%), C. coli was detected from 4 male partridge meat (40%) and 2 of them (20%) C. jejuni and 1 of them (10%) were isolated as C. lari. Partridge meat poses a risk to public health and was concluded that some precautions should be taken. For this reason, breeders should be very careful about the rules of personal and general hygiene. By using chlorinated water in coops and doing Campylobacter vaccinations, Campylobacter colonization was reduced. By using tools and methods which reduced contamination to the lowest level during the slaughtering, protection from breakage of the cold-chain and cross-contamination should be considered. As one of the major causes of food-borne gastrointestinal diseases all over the world, the risk of campylobacteriosis cases can be minimized with applications of sufficient heat process at stage of preparation for consumption and making the routine isolation and identification of Campylobacter.

Keywords:

Thermophilic Campylobacter, partridge meat

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 82-84

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