| frequency of occurrence of campylobacter spp. in red meats and poultry in northern ireland and their subsequent subtyping using polymerase chain reaction-restriction fragment length polymorphism and the random amplified polymorphic dna method. | sampling of lamb (n = 100) and beef (n = 100) carcasses in abattoirs in northern ireland produced no evidence of campylobacter spp. contamination and when retail packs of beef (n = 50) and pork (n = 50) were sampled these were also apparently free of campylobacter spp. however, 38% of retail packs of chicken pieces (n = 120), yielded campylobacter spp. these packs were purchased over a period of 1 year and came from a single local producer. after the species of the isolates had been determined ( ... | 1998 | 9674121 |