<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Seliwiorstow, Tomasz</style></author><author><style face="normal" font="default" size="100%">Julie Baré</style></author><author><style face="normal" font="default" size="100%">Inge Van Damme</style></author><author><style face="normal" font="default" size="100%">Uyttendaele, Mieke</style></author><author><style face="normal" font="default" size="100%">de Zutter, Lieven</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches.</style></title><secondary-title><style face="normal" font="default" size="100%">Int J Food Microbiol</style></secondary-title><alt-title><style face="normal" font="default" size="100%">Int. J. Food Microbiol.</style></alt-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Abattoirs</style></keyword><keyword><style  face="normal" font="default" size="100%">Animals</style></keyword><keyword><style  face="normal" font="default" size="100%">Campylobacter</style></keyword><keyword><style  face="normal" font="default" size="100%">Cecum</style></keyword><keyword><style  face="normal" font="default" size="100%">Chickens</style></keyword><keyword><style  face="normal" font="default" size="100%">Colony Count, Microbial</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Microbiology</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2015</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2015 Feb 02</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">194</style></volume><pages><style face="normal" font="default" size="100%">25-31</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Campylobacter contamination on broiler carcasses of Campylobacter colonized flocks was quantified at seven sampling sites throughout the slaughter process. For this purpose, in four slaughterhouses samples were collected from twelve Campylobacter positive batches. Broilers from all visits carried high numbers of campylobacters in their caeca (≥7.9log10cfu/g). Campylobacter counts on feathers (up to 6.8log10cfu/g), positively associated with the breast skin contamination of incoming birds and carcasses after plucking, were identified as an additional source of carcass contamination. A high variability in Campylobacter carcass contamination on breast skin samples within batches and between batches in the same slaughterhouse and between slaughterhouses was observed. In slaughterhouses A, B, C and D Campylobacter counts exceeded a limit of 1000cfu/g on 50%, 56%, 78% and 11% of carcasses after chilling, respectively. This finding indicates that certain slaughterhouses are able to better control Campylobacter contamination than others. Overall, the present study focuses on the descriptive analysis of Campylobacter counts in different slaughterhouses, different batches within a slaughterhouse and within a batch at several sampling locations.&lt;/p&gt;</style></abstract><custom1><style face="normal" font="default" size="100%">http://www.ncbi.nlm.nih.gov/pubmed/25461605?dopt=Abstract</style></custom1></record></records></xml>