Occurrence of thermotolerant Campylobacter spp. on eggshells: A missing link for food-borne infections?

  • Messelhäusser U
  • Thärigen D
  • Elmer-Englhard D
 et al. 
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Abstract

We analyzed the prevalence of thermotolerant Campylobacter spp. compared that of to Salmonella spp. in raw yolk and on eggshells. A total of 2,710 eggs were investigated for each bacterium. Viable bacteria were found in 4.1% (Campylobacter spp.) and 1.1% (Salmonella spp.) of the eggshell samples, whereas the egg yolk samples were negative for both bacteria.

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Authors

  • U. Messelhäusser

  • D. Thärigen

  • D. Elmer-Englhard

  • H. Bauer

  • H. Schreiner

  • C. Höller

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