Recovery of Campylobacter jejuni from Fresh and Frozen Meat and Poultry Collected at Slaughter.

Approximately 800 fresh and frozen meat and poultry samples collected at the point of slaughter were analyzed for Campylobacter jejuni . C. jejuni and C. coli isolates were never discriminated. Isolation levels of C. jejuni from fresh tissues were 5-fold higher (12.1%) than those from frozen tissues (2.3%). The prevalence of C. jejuni in fresh tissues was also higher when results were compared by animal species rather than by individual tissues.