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Abstract
Poultry meat is an important food item in most countries due to its contribution in solving the problem of animal food shortage. Poultry meat contains high amount of protein of high biological value which contains essential amino acids. Also, it contains many vitamins and minerals which are required for human nutrition (Mountney, 1966).
Campylobacter species are major contaminants of poultry carcasses. Eating undercooked chicken and handling raw poultry have been identified as risk factors for campylobacteriosis in human being (Dickins et al., 2002).
Campylobacter species are among the most frequently reported causes of enteritis in the developed countries (Nielsen et al., 2000) where the number of human cases of campylobacteriosis has been steadily increased recently in many countries (Ring and Atanassova, 2001). WHO (2002) reported that there is linear relationship between prevalence in broiler flocks and probability of human campylobacteriosis (WHO, 2002).
Raw poultry meat contaminated with shiga toxin producing by E. coli O157 (O157 STEC) will remain hazard even if the meat is held at low or freezing temperature (Conner and Hall, 1996 and Heuvelink et al., 1999). The spectrum of clinical illness of E. coli O157 ranges from mild diarrhoea through to diarrhoea and haemorrhagic uraemic syndrome (HUS) and thrombotic thrombocytopenic purpura (TTP) (Locking et al., 2001).