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dc.contributor.authorFriedman, Genevieve W.en_US
dc.date.accessioned2014-03-14T21:52:21Z
dc.date.available2014-03-14T21:52:21Z
dc.date.issued1992-12-15en_US
dc.identifier.otheretd-12232009-020444en_US
dc.identifier.urihttp://hdl.handle.net/10919/46392
dc.description.abstract

This study was conducted to determine the extent in which Campylobacter jejuni colonized live birds would survive evisceration and contaminate the processed carcasses. Birds were infected with a marker strain of Campylobacter jejuni and allowed to grow to market age. Cloacal and fecal samples were analyzed to determine the level of Campylobacter jejuni present in the live bird. Prior to slaughter, birds were selectively subjected to two different temperatures (21 and 32°C) and three different times of feed withdrawal for chickens (3, 6,and 9 hours and turkeys 0, 4, and 8 hours). Birds were then slaughtered and the carcasses were sampled to determine the level of Campylobacter jejuni that survived. Results indicated a difference between chickens and turkeys, especially regarding the infective dose and bacterial survival rates. No significant differences in carcass contamination due to feed withdrawal times at either temperature were noted. The correlation of fecal samples with cloacal samples was significant for year 2 with r = .53 (p .04). For turkeys, the correlations were not significant. A longitudinal study of turkeys showed that the percentage of birds infected with Campylobacter jejuni peaked when the birds were 5-7 weeks old. The amount of Campylobacter contamination in each turkey peaked when the birds were 5 weeks old and then dropped off quickly.

en_US
dc.format.mediumBTDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartLD5655.V855_1992.F754.pdfen_US
dc.subjectCampylobacter infections in poultryen_US
dc.subject.lccLD5655.V855 1992.F754en_US
dc.titleCampylobacter jejuni infection versus contamination of turkeys and chickensen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairMarcy, John A.en_US
dc.contributor.committeememberHulet, R. Michaelen_US
dc.contributor.committeememberStewart, Kurt K.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-12232009-020444/en_US
dc.date.sdate2009-12-23en_US
dc.date.rdate2009-12-23
dc.date.adate2009-12-23en_US


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