Campylobacter jejuni/coli in abattoirs and butchers shops

F. J. Bolton; H. C. Dawkins; L. Robertson

doi:10.1016/S0163-4453(82)92542-7

Campylobacter jejuni/coli in abattoirs and butchers shops

F. J. Bolton^*, H. C. Dawkins, L. Robertson

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

In a survey of abattoirs and butcher's shops campylobacters were isolated from the carcasses of 32 per cent of cattle, 70 per cent of sheep, 56 per cent of pigs and 34 per cent of environmental swabs. Campylobacters were not isolated from 270 swabs taken from a wholesale butcher's and 20 retail butchers. Campylobacters, which are oxygen-sensitive, die during the cold storage in the abattoir and in butcher's shops, and this work suggests that fresh meat sold to the public-is not an important source of infection for man.

Original language	English
Pages (from-to)	243-245
Number of pages	3
Journal	Journal of Infection
Volume	4
Issue number	3
DOIs	https://doi.org/10.1016/S0163-4453(82)92542-7
Publication status	Published - May 1982
Externally published	Yes

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10.1016/S0163-4453(82)92542-7

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abstract = "In a survey of abattoirs and butcher's shops campylobacters were isolated from the carcasses of 32 per cent of cattle, 70 per cent of sheep, 56 per cent of pigs and 34 per cent of environmental swabs. Campylobacters were not isolated from 270 swabs taken from a wholesale butcher's and 20 retail butchers. Campylobacters, which are oxygen-sensitive, die during the cold storage in the abattoir and in butcher's shops, and this work suggests that fresh meat sold to the public-is not an important source of infection for man.",

author = "Bolton, {F. J.} and Dawkins, {H. C.} and L. Robertson",

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AU - Dawkins, H. C.

AU - Robertson, L.

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Campylobacter jejuni/coli in abattoirs and butchers shops

Abstract

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