dc.creatorFigueroa, Guillermo
dc.creatorTroncoso, Miriam
dc.creatorĹopez, Cristián
dc.creatorRivas, Patricia
dc.creatorToro, Magaly
dc.date.accessioned2019-01-29T15:34:51Z
dc.date.available2019-01-29T15:34:51Z
dc.date.created2019-01-29T15:34:51Z
dc.date.issued2009
dc.identifierBMC Microbiology, Volumen 9,
dc.identifier14712180
dc.identifier14712180
dc.identifier10.1186/1471-2180-9-94
dc.identifierhttps://repositorio.uchile.cl/handle/2250/161746
dc.description.abstractBackground. Thermotolerant Campylobacter is among the more prevalent bacterial pathogens that cause foodborne diseases. This study aimed at evaluating the occurrence of thermotolerant Campylobacter contamination in chicken carcasses and processing plant stations (chilling water, scalding water, defeathering machinery, evisceration machine, and transport crates) in two of the Chilean main slaughterhouses. In addition, the isolation rates of thermotolerant Campylobacter during evisceration and following chiller processing were compared. Results. The overall slaughterhouse contamination with thermotolerant Campylobacter was 54%. Differences were evident when the results from each plant were compared (plant A and plant B was 72% and 36%, respectively). The sampling points with the greatest contamination rates in both plants were after evisceration (90% and 54%, for plants A and B respectively). The decrease of thermotolerant Campylobacter contamination after chilling was significant (2 and
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceBMC Microbiology
dc.subjectMicrobiology
dc.subjectMicrobiology (medical)
dc.titleOccurrence and enumeration of Campylobacter spp. during the processing of Chilean broilers
dc.typeArtículos de revistas


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