TABLE 1.

Prevalence of Campylobacter spp. in the yellow-feathered broiler slaughterhouse.

Source	Prevalence of 157 Campylobacter spp.				Total
	Sample	C. jejuni	C. coli	Other species
Slaughtering line
Live chicken anal swab	140	33 (23.6%)	42 (30%)	–	75 (53.6%)
Defeathering (carcass)	160	22 (13.8%)	22 (13.8%)	–	44 (27.5%)
Evisceration (carcass)	160	9 (5.6%)	20 (12.5%)	–	29 (18.1%)
Washing (carcass)	140	3 (2.1%)	–	–	3 (2.1%)
Chilling (carcass)	140	2 (1.4%)	–	–	2 (1.4%)
Environmental
Evisceration (water)	80	–	–	1 (1.3%)	4 (1.1%)
Washing (water)	80	–	–	–
Sterilizing water	42	–	–	–
Defeathering (water)	80	–	–	–
Ground (swab)	40	–	–	2 (5.0%)
3-Pronged hook (swab)	40	–	–	1 (2.5%)
Total	1,102	69 (43.9%)	84 (53.5%)	4 (2.5%)

“–” Means no Campylobacter spp. was detected.