update:Feb 5, 2007
Bacterial contaminants of specialty poultry
Guest Bloggers
A study conducted by scientists at the University of
California reported on the prevalence of Salmonella and Campylobacter in
specialty poultry produced in the State. By Simon
Shane
A study conducted by scientists at the University of California reported on
the prevalence of Salmonella and Campylobacter in specialty poultry produced in
the State.
In contrast to the extensive literature on food-borne
contamination of commercial broilers and turkeys, there is minimal data on
squabs, farm-reared poussin, quail and ducks. Accordingly three flocks from each
of the six specialty types were surveyed for pathogens on farms and after
processing.
The prevalence of Campylobacter and Salmonella as reported in
this study is similar to previous work with the exception of the low and
variable levels isolated from ducks. The recovery of Campylobacter from
carcasses reflected the relatively high level in free-range chickens and poussin
with an increase recorded at processing for all three sampled flocks.
This significant study demonstrated marked differences
among types of poultry raised for specialty markets. The relative prevalence of
Campylobacter and Salmonella in flocks at the farm level suggests that
additional studies are required to define the epidemiology of infection.
Diversity among species highlights the fallacy of establishing broad regulations
which may not be applicable to all production systems and types of
poultry.
| Species |
Campylobacter %
recovery |
Salmonella %
recovery |
| Guinea Fowl (litter) |
5-25 |
neg |
| Quail (wire cages) |
14-41 |
neg |
| Poussin (enclosed houses) |
80-97 |
0-23 |
| Chickens (free range) |
32-68 |
0-23 |
| Squab |
0-10 |
0-3 |
| Duck |
3-60 |
0-5 |
Prevalence of potential food-borne pathogens on
farms.
By: Simon
Shane
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