| dc.description.abstract | It is estimated that there are approximately 9 million cases of campylobacteriosis in Europe each year. Per year in the Netherlands it was estimated that there are on average 81,300 cases of this infection. Campylobacter jejuni and Campylobacter coli are the most common strains causing campylobacteriosis in humans. Usually the infection causes gastroenteritis which is self-limiting, but complications can be severe.
The fact that up to 45% of the chicken meat in the supermarket exceeds the infectious dose limit of 500 cells, makes it interesting to try to decrease the contamination in slaughterhouses. To check if measurements to lower the prevalence of Campylobacter spp. on meat are effective, samples of the chicken meat must be taken. Moreover, when slaughterhouses are not in the direct neighborhood of the laboratory, there will be time between sample taking and analysis and storage conditions might influence the survival of the bacterium. In this experiment the effect of the storage of rinse samples of chicken legs for 24 hours at constant 4Ë C or in abused temperatures (2,5 hours at room temperature and 21,5 hours at 4Ë C) on the survival of Campylobacter jejuni and the effect of different rinse fluids (buffered peptone water, peptone saline and saline) has been checked.
The decrease in mean concentration was most pronounced in the rinse fluid BPW (buffered peptone water) and in the abused temperature group. The decrease was 0,30 CFU/ml in the inoculated rinse and 1,04 CFU/ml in the inoculate. It has to be taken in account that these numbers are the result of limited data and statistics are not reliable. Therefore more research is necessary. | |
