PRESENCE AND DIFFERENTIATION OF CAMPYLOBACTER SPP. DURING PROCESSING OF DUCKS FOR FOIE GRAS LIVER IN BULGARIA

The aim of this study was to investigate the presence of Campylobacter spp. during the slaughter processing of moulard ducks in Bulgaria. The prevalence of Campylobacter was determined from live bird to prepackaged carcasses and cuts for 4 ducks flocks. Intestinal content and skin of the live ducks was positive in 72,5% and 12,5% of the samples, respectively. After scalding and hot wax Campylobacter was isolated in 12,5% of the samples of skin surfaces. The breast meat with skin (magret) was contaminated in 7,5%. The chilled liver showed 12,5% positive samples. C. jejuni was the most commonly found species (81%) followed by C. coli (19%). C. jejuni subsp. jejuni predominated subspecies C. jejuni subsp. doylei in 85,3% and 14,7% respectively.