Campylobacter spp. in the food chain and in the environment

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dc.contributor.author González, Manuel
dc.contributor.author Mikkelä, Antti
dc.contributor.author Tuominen, Pirkko
dc.contributor.author Ranta, Jukka
dc.contributor.author Hakkinen, Marjaana
dc.contributor.author Hänninen, Marja-Liisa
dc.contributor.author Llarena, Ann-Katrin
dc.date.accessioned 2017-03-23T09:16:29Z
dc.date.available 2017-03-23T09:16:29Z
dc.date.issued 2016
dc.identifier.isbn 978-952-225-153-4 (pdf)
dc.identifier.issn 1797-2981
dc.identifier.uri http://hdl.handle.net/10138/178124
dc.description.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. fi
dc.language.iso en fi
dc.publisher Evira fi
dc.relation.ispartofseries Evira’s Research Reports 2/2016 fi
dc.subject Risk fi
dc.subject campylobacter fi
dc.subject meat fi
dc.subject swimming water fi
dc.title Campylobacter spp. in the food chain and in the environment fi
dc.type Kirja fi

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