Determining number of Campylobacter bacteria in chicken meat retail markets in Hai Phong and Ha Noi

Abstract

Campylobacter is one of the bacteria caused food poisoning in the worldwide, and chicken meat is the main source of Campylobacter transmission. A total of 400 chicken meat samples were collected at the retail markets in Hai Phong and Ha Noi for determining the number of Campylobacter bacteria contaminated in chicken meat according to ISO 10272-2. The studied result showed that the infection rate of chicken meat samples with Campylobacter bacteria was 22% in Hai Phong and 29% in Ha Noi. The number of Campylobacter bacteria in the contaminated chicken meat samples ranged 5.0x101 - 8.77x103 CFU/g in Hai Phong and 1.5x101 - 1.36x104 CFU/g in Ha Noi. In which, Campylobacter jejuni strains accounted for 31/44 (70.45%), followed by Campylobacter coli strains was 9/44 (20.45% ) and other Campylobacter strains was 4/44 (9.1%). The studied results indicated that the contamination rate of chicken meat sample with Campylobacter is quite high, which may be
the risk factor for consumers at the poultry retail markets in Hai Phong and Ha Noi.