1. Frequency of isolation of Campylobacter from roasted chicken samples from Mexico City
- Author
-
Raúl Rodríguez-Montaño, Carlos Vázquez-Salinas, Elsa Irma Quiñones-Ramírez, Mirna O. Ramos-Flores, and Oscar R. Rodas-Suárez
- Subjects
Veterinary medicine ,Potential risk ,business.industry ,Campylobacter ,Food spoilage ,Campylobacteraceae ,Campylobacter coli ,Biology ,medicine.disease_cause ,Cooked food ,Isolation (microbiology) ,Microbiology ,Biotechnology ,Campylobacter jejuni ,Mexico city ,medicine ,Food Microbiology ,Animals ,Poultry Products ,business ,Chickens ,Mexico ,Food Science ,Food contaminant - Abstract
The presence of Campylobacter spp. was investigated in 100 samples of roasted chicken tacos sold in well-established commercial outlets and semisettled street stands in Mexico City. From 600 colonies displaying Campylobacter morphology only 123 isolates were positive. From these isolates, 51 (41%) were identified as C. jejuni, 23 (19%) as C. coli, and 49 (40%) as other species of this genus. All of the 27 positive samples came from one location where handling practices allowed cross-contamination of the cooked product. The results indicate that these ready-to-consume products are contaminated with these bacteria, representing a potential risk for consumers, especially in establishments lacking adequate sanitary measures to prevent cross-contamination.
- Published
- 2000