Enumeration of Campylobacter spp. on the surface and within chicken breast fillets.

One hundred fresh retail chicken breast fillets were analysed using a rinse sample for surface and 55 fillets for internal pathogen contamination using 10 g meat and a most probable number technique. Prevalence was 87% on the surface and 20% in the deep tissue. The mean number of Campylobacter on the surface was 1903 CFU, with a median of 537 CFU and a maximum of 38,905 CFU. Counts inside the tissue were <1 CFU / g meat (mean = 0.24 CFU, median = 0.15 CFU, maximum = 0.74 CFU). Given the high numbers of the pathogen on the chicken meat surface in comparison with low levels of internal contamination, it can be concluded that cross-contamination during the preparation of contaminated chicken is a more important pathway for consumers' exposure to Campylobacter than the consumption of undercooked meat. Journal of Applied Microbiology 2007;102:313-8.