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Campylobacter jejuni and salmonella in raw red meats. A Public Health Laboratory Service Survey*

Published online by Cambridge University Press:  25 March 2010

P. C. B. Turnbull  and
Phyllis Rose
P. C. B. Turnbull
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
Phyllis Rose
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT
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Summary

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Thirty-one laboratories examined a total of 6169 meat samples, 1236 from abattoirs and 4933 from retail and other outlets. Campylobacter jejuni was isolated from 98 (1·6%). A higher isolation rate of 49/1236 (4·0%) was found among abattoir than among retail and other samples (49/4933–1·0%). Twenty-two of the laboratories looked for salmonella; although 94/4002 (2·3%) were positive, in only one sample of minced beef were campylobacter and salmonella found together. Isolation rates for salmonellae were 75/3576 (2·1%) from retail and 19/426 (4·5%) from abattoir samples.

Analysis of the results revealed that (1) the contamination rate of raw red meat by C. jejuni is, in general, very low; (2) when contaminated, numbers of organisms are generally also very low; (3) enrichment procedures were of some value; 41/98 (42%) isolates were detected by enrichment only, but, on the other hand 8 (8%) were direct plate positive/enrichment negative; (4) practice at looking for the organism and increased seasonal temperatures over the survey period did not result in a noticeable increase in isolations; (5) there was no apparent correlation between campylobacter and salmonella isolations.

Type
Research Article
Information
Journal of Hygiene , Volume 88 , Issue 1 , February 1982 , pp. 29 - 37
Copyright
Copyright © Cambridge University Press 1982

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