Retail poultry and beef as sources of Campylobacter jejuni

Objectives: To investigate the level of contamination with C. jejuni of raw chicken and beef meats sold in Nairobi and to assess their potential as so urces of campylobacter infections to man. Design: Dressed chicken and beef meat samples were randomly sourced from bu tcheries, markets and supermarkets in various parts of Nairobi over a perio d of two months, One hundred chicken and 50 beef samples were bacteriologic ally examined by selective enrichment and culture under microaerophilic env ironment, Thermophilic campylobacters were identified and characterised usi ng standard physical and biochemical tests. Setting: Veterinary Public Health Laboratories, Kabete, University of Nairo bi. Results: Thermophilic campylobacters were isolated from 77 (77%) poultry sa mples and one (2%) beef sample. Isolation rate (85.3%) was higher from chic kens <24 hours old since slaughter than those >24 hours old. The beef isola te was 2% C. jejuni, Poultry samples yielded C. jejuni (59%), C. coli (39% and C. laridis (2%). Conclusion: These findings show that poultry meat sold at the counter is a major source of C. jejuni and C. coli, and that it is an important potentia l source of campylobacter infection. Proper cooking and hygienic handling b efore consumption is therefore essential.