Wydanie 322(36)4 2015

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https://oa.zut.edu.pl/handle/20.500.12539/712

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Przeglądaj Wydanie 322(36)4 2015 wg Autor "Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Poland"

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    PozycjaOpen Access
    The Effect of Chilling and Freezing of Poultry Meat in the Presence of Campylobacter Jejuni
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Selwet, Marek; Galbas, Mariola; Borkowski, Andrzej; Cłapa, Tomasz; Porzucek, Filip; Department of General and Environmental Microbiology, Poznań University of Life Sciences, Poland; Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Poland; Faculty of Geology, University of Warsaw, Poland; Department of General and Environmental Microbiology, Poznań University of Life Sciences, Poland; Department of Biochemistry and Biotechnology, Poznań University of Life Sciences, Poland
    Improperly stored poultry meat may be contaminated with bacteria of the Campylobacter spp. genus. Chilling and freezing meat may be one of the factors inhibiting the growth of these bacteria on meat products. The aim of this study was to check the influence of low temperatures 4°C and –18°C on the frequency of occurrence of these bacteria in poultry meat. Samples of poultry meat (n = 450) were collected at random from selected slaughterhouses. C. jejuni were identified using an API test and PCR reaction. Chilling was found to reduce the occurrence of C.jejuni in raw poultry meat by 90.3%. Freezing meat completely eliminated contamination with C. jejuni bacteria. To sum up, chilling meat does not guarantee total elimination of Campylobacter spp.