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 ( ...19989674121
prevalence of campylobacter spp. in raw retail poultry on sale in northern ireland.a year-long survey of fresh, retail poultry products on sale in northern ireland was undertaken to define the prevalence of campylobacter spp. by using protocols based on iso (standard) 10272-1:2006. incubation at 37 and 42 degrees c was undertaken to increase the diversity of isolates obtained. overall, 652 isolates were identified as campylobacter spp. by using pcr and amplified fragment length polymorphic typing. phenotyping wrongly identified 21% of isolates. prevalences of campylobacter fou ...200919777882
Displaying items 1 - 2 of 2