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Title: PREVALENCE OF ARCOBACTER SPP. IN MECHANICALLY DEBONED TURKEY

Author
item MANKE, T - IOWA STATE UNIVERSITY
item WESLEY, IRENE
item DICKSON, J - IOWA STATE UNIVERSITY

Submitted to: Food Safety Consortium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/22/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Arcobacter butzleri is a newly described campylobacter-like organism which has been reported in cattle, pigs, as well as in ground pork, and retail purchased chicken. The purpose of this study was to determine the distribution of A. butzleri in turkeys, specifically mechanically deboned turkey meat. Two surveys were conducted. For the winter survey, 100 samples were obtained from a processing plant in Iowa. Samples (10 grams) were placed in P-80 enrichment (20 ml), incubated (30 deg C, 5 days) and subcultured (1 ml) to fresh P-80 (9 ml) for additional incubation (30 deg C, 3 days). An aliquot of the subculture was processed for PCR detection. For cultural isolation, an aliquot of the subculture was filtered (0.45 u) onto blood agar, and incubated (25 deg C, 5 days). By PCR, Arcobacter was detected in 92% of the samples. By Southern blot hybridization with the species-specific probe, A. butzleri was detected in 80% of the samples. For the summer survey, 145 samples were obtained from 3 processing plants in Iowa, Michigan, and Arkansas. Of these samples, 83% were positive for Arcobacter. These studies indicate the widespread distribution of Arcobacter in mechanically deboned turkey.