Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples.

Broiler meat can become contaminated with of intestinal origin during processing. The present study aimed to identify the prevalence of in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on contamination of neck skin samples. Samples were collected from semi-automated plants ( 102) and wet markets ( 25). From each batch of broilers, pooled caecal samples and neck skin samples were tested for . Broiler meat purchased from retail outlets ( 37) was also tested. The prevalence of colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When -free broiler flocks were processed in semi-automated facilities 15% (5/33) of neck skin samples became contaminated by the end of processing whereas 25% (2/8) became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of compared to . Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance.