Reference | TVL3UWKI (33)

The objectives of this study were to determine the prevalence of campylobacters and salmonellae in retail organic chickens in order to evaluate the microbiological safety of organic chicken relative to meat derived from conventionally raised chickens and to characterize the bacteria and their antimicrobial susceptibility.

Organic (198 samples) and conventional (61 samples) chicken carcasses were randomly collected from three organic and three conventional retail stores, respectively, in Maryland between September 2002 and August 2003. Four organic and six conventional chicken brands were included in the sampling

AST Method: Agar Dilution

Reference explicitly reports AST breakpoints: None

Reference reports using a MIC table: None