Sulla presenza di Campylobacter termofili in preparazioni di carne diversamente confezionate

The isolation of three strains of thermophilic Campylobacter (C.). from different meat products from retail outlets, are reported. C. coli was isolated from a chicken and turkey meat sample with vegetables packaged in modified atmosphere; C. jejuni and a NARTC (Nalidixic Acid Resistant Campylobacter) strain were detected in a sample of chicken meat rolls with bacon packaged in air. The reported percentage of isolation (3.2%), which is relatively low, could indicate a lack of potential health risk for consumption of this kind of products.