Abstract
Species of thermophilic Campylobacter spp. are agents of campylobacteriosis outbreaks in humans, and poultry products are implicated as major sources of infection. The detection of Campylobacter spp. was performed by conventional microbiology in poultry carcasses collected in slaughterhouses and species were identified by multiplex-PCR. Thermophilic Campylobacter spp. was verified in 63.8% of the samples, being 72.2% in chilled carcasses and 55.5% in frozen carcasses. Of these, 83.3% were positive for C. jejuni and 66.6% to C. coli, while 50% were positive for both. The presence of thermophilic Campylobacter spp. in ready-to-eat poultry products represents a potential source of human campylobacteriosis.
Keywords:
campylobacteriosis; poultry slaughterhouses; thermophilic bacteria