Short communication PREVALENCE OF MICROORGANISMS OF THE CAMPYLO- BACTER GENUS IN QUAIL (COTURNIX COTURNIX) EGGS

A number of bird species, such as quails, partridges and pheasants, are interesting and delicious culi-nary items, yet their thermal processing is often short and insufficient. The presence of microorga-nisms of the Campylobacter genus in the eggs of those species has not been established. The present study has determined the existing campylobacterial contamination in different batches of quail eggs. The samples were taken from eggs in the day they were laid, as well as from eggs kept at room tem-perature for 5 days. Despite the established presence of Campylobacter in the excrements (63.3%) and the cloaca (76.7%) of the laying birds, no contamination was found in the egg samples