Table 13. Campylobacter Species by Meat Type, 2002-2005
|
Species |
2002 |
2003 |
2004 |
2005 | ||||||
|
Total Isolates Tested |
C. jejuni |
202 |
330 |
517 |
414 | |||||
|
C. coli |
95 |
147 |
204 |
160 | ||||||
|
C. lari |
0 |
2 |
0 |
2 | ||||||
|
Total (N) |
297 |
479 |
721 |
576 | ||||||
|
Meat Type |
Species |
n |
% |
n |
% |
n |
% |
n |
% | |
|
Chicken Breast |
C. jejuni |
198 |
98.0% |
325 |
98.5% |
510 |
98.6% |
403 |
97.3% | |
|
C. coli |
90 |
94.7% |
142 |
96.6% |
196 |
96.1% |
151 |
94.4% | ||
|
C. lari |
0 |
- |
2 |
100.0% |
0 |
- |
0 |
- | ||
|
Total (N) |
288 |
97.0% |
469 |
97.9% |
706 |
97.9% |
554 |
96.2% | ||
|
Ground Turkey |
C. jejuni |
2 |
1.0% |
4 |
1.2% |
7 |
1.4% |
10 |
2.4% | |
|
C. coli |
2 |
2.1% |
1 |
0.7% |
5 |
2.5% |
9 |
5.6% | ||
|
C. lari |
0 |
- |
0 |
- |
0 |
- |
1 |
50.0% | ||
|
Total (N) |
4 |
1.3% |
5 |
1.0% |
12 |
1.7% |
20 |
3.5% | ||
|
Ground Beef |
C. jejuni |
0 |
- |
1 |
0.3% |
0 |
- |
0 |
- | |
|
Total |
0 |
- |
1 |
0.2% |
0 |
- |
0 |
- | ||
|
Pork Chop |
C. jejuni |
2 |
1.0% |
0 |
- |
0 |
- |
1 |
0.2% | |
|
C. coli |
3 |
3.2% |
4 |
0.8% |
3 |
1.5% |
0 |
- | ||
|
C. lari |
0 |
- |
0 |
- |
0 |
- |
1 |
50.0% | ||
|
Total (N) |
5 |
1.7% |
4 |
0.8% |
3 |
0.4% |
2 |
0.3% | ||
† Where n= # of isolates in that species.
‡ Where % = (# of isolates per species per meat type) / total # of isolates per species).
§ Dashes indicate no isolates from that species per meat type.
** Where % = (total # of isolates in meat type) / total # of isolates in that year).
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