Prevalence of Campylobacter in raw chicken meat of Estonian origin

Thermophilic Campylobacter spp. contamination of raw chicken meat of Estonian origin produced in a small-scale and a large-scale company was studied during 2000 and 2002. Altogether, 279 samples (90 from the small-scale and 189 from the large-scale company) were analysed. Of the raw chicken products, 15.8% were positive for Campylobacter. The prevalence of Campylobacter in the products (breasts, carcasses, thighs and wings) of the small-scale company (35.6 %) was significantly higher than in those originating from the large-scale company (6.3 %) (P < 0.001). The chicken carcasses and wings (28.0 % and 31.3 %) had significantly higher contamination levels than breasts and thighs (0 % and 0 %) (P < 0.001). Of 44 Campylobacter isolates, 75 % have been identified as C. jejuni and 25 % as C. coli. In this study, Estonian raw chicken meat products of the small-scale company did show a higher prevalence of Campylobacter than similar products of the large-scale company.