A CRITICAL REVIEW OF CAMPYLOBACTER INFECTION OF DUCK BREAST MEAT
Cardiff Metropolitan University
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The emergent findings from this literature review are that whilst there is a significant amount of research going into the prevalence of campylobacter of chickens, there is limited research pertaining to Duck. Due to changes in restaurant culture and eating habits of residents of the UK, more and more people are being exposed to duck meat. The current guidance is for all poultry to be treated like chicken. All poultry is potentially contaminated with campylobacter bacteria which, if ingested by humans can cause the gastro-intestinal disease campylobacteriosis. Both chickens and duck are farmed in similar conditions and both go through the same processing methods, exposing both meats to colonization. Control measures such as staff training, good hygiene practices, electrolyzed water baths, antimicrobial agents, bacteriophages and irradiation have been identified as having varying degrees of success. There is a potential for internal contamination of duck breast meat by campylobacter bacteria however further research is required to identify if the levels of contamination present can cause campylobacteriosis in humans, should they survive the cooking process.
BSc (Hons) Environmental Health