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 journalArticlepeer-review

12 Citations (Scopus)


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 languageEnglish
Pages (from-to)243-245
Number of pages3
JournalJournal of Infection
Issue number3
Publication statusPublished - May 1982
Externally publishedYes


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