Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/37198
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dc.contributor.authorCastillo-Ayala A
dc.contributor.authorSalas-Ubiarco MG
dc.contributor.authorMarquez-Padilla ML
dc.contributor.authorOsorio-Hernandez MD
dc.date.accessioned2015-09-15T16:45:05Z-
dc.date.available2015-09-15T16:45:05Z-
dc.date.issued1993
dc.identifier.issn0187-4640; 0187-4640
dc.identifier.urihttp://ovidsp.ovid.com/ovidweb.cgi?T=JS&CSC=Y&NEWS=N&PAGE=fulltext&D=med3&AN=8066332
dc.identifier.urihttp://hdl.handle.net/20.500.12104/37198-
dc.description.abstractThe presence of Campylobacter spp. and Salmonella was studied in 70 samples of fresh retail chicken pieces and in 40 samples of roast chicken. Total plate count was performed in every sample as well. Most of the samples of fresh chicken yielded total plate counts > 10(8)/piece (thigh), while in roast chicken these counts ranged from 10(3) to 10(5)/piece (leg and thigh). Campylobacter was isolated from 33% of fresh chicken and from no sample of roast chicken. Salmonella was isolated from 69% of fresh chicken and 2.5% of roast chicken. There was no relationship between total plate counts in fresh chicken and isolation of either Campylobacter or Salmonella. Sixty percent of the Salmonella isolates belonged to serotype S. anatum, and about 50% of the isolates of Campylobacter were identified as being C. coli. The only Salmonella-positive sample of roast chicken yielded three serotypes: S. give, S. muenster, and S. manhattan. Presence of Campylobacter and Salmonella in chicken is of concern, due to the risk of spreading from the raw food to other cooked foods. The isolation of pathogens from roast chicken indicates mishandling during processing and/or storage of the product.
dc.language.isoSpanish
dc.relation.isreferencedbyMEDLINE
dc.title[Incidence of Campylobacter spp. and Salmonella spp. in raw and roasted chicken in Guadalajara, Mexico]
dc.title.alternativeIncidencia de Campylobacter spp. y Salmonella spp. en pollo crudo y rostizado en Guadalajara, Mexico.
dc.typeJournal Article
dc.relation.ispartofjournalRevista latinoamericana de microbiologia
dc.relation.ispartofvolume35
dc.relation.ispartofissue4
dc.relation.ispartofpage371
dc.relation.ispartofpage375
dc.subject.keywordIndex Medicus;Animals;Campylobacter/ip [Isolation & Purification];Chickens/mi [Microbiology];Cooking;Food Contamination/sn [Statistics & Numerical Data];Food Handling;Food Microbiology;Hot Temperature;Meat/mi [Microbiology];Mexico;Salmonella/ip [Isolation & Purification]
dc.contributor.affiliationCastillo-Ayala,A. Laboratorie de Microbiologia Sanitaria, Facultad de Ciencias Quimicas, Universidad de Guadalajara, Jalisco, Mexico.
dc.description.noteRecord Owner: From MEDLINE, a database of the U.S. National Library of Medicine.; Status: MEDLINE; [Spanish]; Publishing Model: Journal available in: Print Citation processed from: Print; NLM Journal Code: sep, 0242625; Entry Date: 19940919
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