Title page for ETD etd-12232009-020444
|Type of Document
||Friedman, Genevieve W.
||Campylobacter jejuni infection versus contamination of turkeys and chickens
||Master of Science
||Food Science and Technology
|Marcy, John A.
|Hulet, R. Michael
|Stewart, Kurt K.
- Campylobacter infections in poultry
|Date of Defense
This study was conducted to determine the extent in which Campylobacter
jejuni colonized live birds would survive evisceration and contaminate the processed
carcasses. Birds were infected with a marker strain of Campylobacter jejuni and
allowed to grow to market age. Cloacal and fecal samples were analyzed to
determine the level of Campylobacter jejuni present in the live bird. Prior to
slaughter, birds were selectively subjected to two different temperatures (21 and 32°C)
and three different times of feed withdrawal for chickens (3, 6,and 9 hours and turkeys
0, 4, and 8 hours). Birds were then slaughtered and the carcasses were sampled to
determine the level of Campylobacter jejuni that survived. Results indicated a
difference between chickens and turkeys, especially regarding the infective dose and
bacterial survival rates. No significant differences in carcass contamination due to
feed withdrawal times at either temperature were noted. The correlation of fecal
samples with cloacal samples was significant for year 2 with r = .53 (p .04). For
turkeys, the correlations were not significant. A longitudinal study of turkeys showed
that the percentage of birds infected with Campylobacter jejuni peaked when the birds
were 5-7 weeks old. The amount of Campylobacter contamination in each turkey
peaked when the birds were 5 weeks old and then dropped off quickly.
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