Table 3.
Prevalence of C. jejuni and C. coli at the slaughterhouse.
| Sampling location | n samples (% positive) | Isolates of |
||
|---|---|---|---|---|
| C. jejuni | C. coli | |||
| Before chiller | Cecum | 90 (63%) | 15 | 42 |
| Evisceration knives | 27 (26%) | 3 | 4 | |
| Line processing surfaces | 18 (17%) | 2 | 1 | |
| Workers' hands |
27 (26%) |
1 |
6 |
|
| Total before chiller |
162 (46%) |
21 (50%) |
53 (88%) |
|
| After chiller | Line processing surfaces | 27 (19%) | 4 | 1 |
| Workers' hands in packing area | 27 (22%) | 5 | 1 | |
| Packing area surfaces | 27 (7%) | 2 | 0 | |
| Carcasses | 90 (17%) | 10 | 5 | |
| Total after chiller |
171 (16%) |
21 (50%) |
7 (12%) |
|
| Total | 333 | 42 (41%) | 60 (59%) | |