Master of Science (MS)
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Medical Laboratory Science
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The purpose of this study was to determine the contamination level of Campylobacterjejuni in chicken quarters. Ninety-seven thigh and breast samples were purchased from thee supermarkets (Publix, Winn- Dixie, and Sedano's) in Miami-Dade County, Florida over an eight-week period. The bacteria were removed from the chicken skin by shaking the sample in a sterile bag containing nutrient broth. This extract was enriched in thioglycollate broth and subcultured onto selective media, which were incubated for 48 hours under microaerophilic conditions. Suspected colonies that were positive for the four biochemical tests performed were considered C. jejuni.
The overall rate of contamination was 62%. Publix had the highest rate of contamination, 72%. Winn-Dixie had a contamination rate of 66%. Sedano's had the lowest rate of contamination, 48%.
These findings show that the current methods used in preparing chicken for retail sale is not sufficient to eliminate pathogens, including Campylobacter jejuni.
Deason, Lynne Jenny, "The contamination level of campylobacter jejuni in retail chicken quarters" (1998). FIU Electronic Theses and Dissertations. 2758.
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