Prevalence of pathogenic campylobacter spp. and risk assessment during production and sale of poultry meat

Human Campylobacteriosis is considered to be foodborne disease in which food of animal origin, especially poultry meat have major importance. The risk of campylobacteriosis increased due to the presence of microorganism in poultry flocks, survival and spread during the poultry slaughter processing and isolation from chilled or frozen products in quantities well above the minimum infectious dose. Occurrence of food poisoning is possible after consumption of between 500 and 750 bacterial cells per gram product. There are two main types of Campylobacters causing most of the human food-borne infections - the species C. jejuni and C. coli. C. jejuni (78,3%) is more frequently isolated than C. coli (21,7%). In diagnostic praxis in addition to standard cultural methods are applied molecular biological methods as PCR, RFLP, PFGE, etc. In poultry farm the microorganism occurs in the chicken intestines after the second week, spreading in 80 up to 100% of the birds at a concentration of 105 - 106 CFU/g.BG; en; EFSAfocalpoint@mzh.government.b