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Campylobacter in turkeys at the abattoir: contamination at different stages of slaughter



Campylobacter in turkeys at the abattoir: contamination at different stages of slaughter



Revue de Medecine Veterinaire 136(10): 713-720



Ninety Campylobacter strains (57 C. jejuni, 33 C. coli) were isolated from 212 samples taken at different stages of slaughter from 22 turkeys. The turkeys were from four batches slaughtered 2-3 weeks apart at the same abattoir. The findings showed that intestinal contamination was almost 100%. Tissues that often became contaminated during slaughter were skin (during the early stages) and heart (during bleeding-out).

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