Campylobacter spp. in the food chain and in the environment

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http://hdl.handle.net/10138/178124
Title: Campylobacter spp. in the food chain and in the environment
Author: González, Manuel; Mikkelä, Antti; Tuominen, Pirkko; Ranta, Jukka; Hakkinen, Marjaana; Hänninen, Marja-Liisa; Llarena, Ann-Katrin
Belongs to series: Evira’s Research Reports 2/2016
ISSN: 1797-2981
ISBN: 978-952-225-153-4 (pdf)
Abstract: Campylobacter spp. are among the most common causes of gastrointestinal diseases in EU countries. Between four and five thousand human campylobacteriosis cases are registered each year in Finland, of which the majority are most probably acquired from abroad. The prevalence and concentration of campylobacters in foods are influenced by the whole production chain. Based on retail samples, the average annual prevalence of Campylobacter spp. was estimated at 5.5–11.7% (95% CI) in Finnish chicken meat and 1.8–5.9% (95% CI) in turkey meat. No Campylobacter spp. were detected from either domestic beef or pork, and their prevalence was estimated to be 0.0–1.2% (95% CI). The mean concentration of Campylobacter spp. in contaminated poultry meat was estimated to be low, and the probability of illness per one serving was thus also relatively small. Even so, the assessment implies that thousands of human cases can occur due to meat consumption annually in Finland, with the biggest proportion related to chicken meat. However, the predicted number of cases is affected by many factors with uncertainty, such as the level of cross-contamination, size of serving and total consumption. For a general overview, other campylobacters sources should also be identified and their impact on campylobacteriosis quantified.
URI: http://hdl.handle.net/10138/178124
Date: 2016
Subject: Risk
campylobacter
meat
swimming water


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