Table 4.

Occurrence of Campylobacter in samples at different stages and the environment of the slaughter and meat cutting departments detected by culture and PCR method

	Direct Culture	Enrichment culture	PCR	PCR after enrichment
	No. of positive/no. examined (%)	No. of positive/no. examined (%)	No. of positive/no. examined (%)	No. of positive/no. examined (%)
Transportation crates	1/11* (9)	1/11* (9)	1/11* (9)	1/9* (11)
Faecal material from transportation crates	7/12 (58)	8/12 (67)	7/12 (58)	7/9 (78)
Water from defeathering machine	0/12 (0)	5/12 (42)	3/12 (25)	5/9 (56)
Caecal material	9/24 (37.5)	8/24 (33)	8/24 (33)	8/18 (44)
Neck skin	2/24 (8)	15/24 (62.5)	6/24 (25)	12/18 (67)
Environment (evisceration room)	6/12 (50)	9/12 (75)	7/12 (58)	9/9 (100)
Rubber Boots (evisceration room)	3/12 (25)	6/12 (50)	3/12 (25)	5/9 (56)
Chilling water	3/12 (25)	8/12 (67)	3/12 (25)	7/9 (78)
Environment (chilling room)	0/12 (0)	6/12 (50)	0/12 (0)	5/9 (56)
Environment (meat cutting room)	0/12 (0)	5/12 (42)	0/12 (0)	5/9 (56)
Meat samples	0/60 (0)	17/60 (28)	4/60 (7)	13/45 (29)

*Eleven samples after washing and disinfection.