{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:56:29Z","timestamp":1787028989981,"version":"build-2736575974"},"reference-count":61,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,10,12]],"date-time":"2023-10-12T00:00:00Z","timestamp":1697068800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010771","name":"Federal Ministry of Food and Agriculture (BMEL)","doi-asserted-by":"publisher","award":["2817701014"],"award-info":[{"award-number":["2817701014"]}],"id":[{"id":"10.13039\/501100010771","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>The European Food Safety Authority (EFSA) identified extended-spectrum \u03b2-lactamase\/AmpC \u03b2-lactamase (ESBL\/AmpC)-producing E.\u00a0coli as one of the main priority hazards for poultry. Different studies detected ESBL-producing E.\u00a0coli at broiler fattening farms and in abattoirs, concluding that poultry meat is a potential source of human infection. Broiler breast skin samples taken in three abattoirs with different scalding techniques were examined for ESBL-producing Escherichia (E.) coli and their phylogenetic groups. A total of 307 ESBL-producing E.\u00a0coli isolates were found, and the abattoir with conventional immersion scalding with thermal treatment of the water had the lowest incidence. Phylogroups D\/E and B1 were mostly detected, while phylogroups C, D, and E were not detected. Phylogroup B2 was detected in low proportions. The phylogroups B2 and D are important as they have been associated with urinary tract infections in humans, but were only detected in low proportions at different processing stages in this study. Since the risk for the consumer of being infected via chicken meat with ESBL-producing E.\u00a0coli and E.\u00a0coli of highly pathogenic phylogroups cannot be excluded, good kitchen hygiene is of great importance.<\/jats:p>","DOI":"10.3390\/microorganisms11102541","type":"journal-article","created":{"date-parts":[[2023,10,12]],"date-time":"2023-10-12T07:28:44Z","timestamp":1697095724000},"page":"2541","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Detection of Extended-Spectrum \u03b2-Lactamase (ESBL) E. coli at Different Processing Stages in Three Broiler Abattoirs"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1986-180X","authenticated-orcid":false,"given":"Nina","family":"Langkabel","sequence":"first","affiliation":[{"name":"Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"},{"name":"Veterinary Centre for Resistance Research, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Janine","family":"Burgard","sequence":"additional","affiliation":[{"name":"Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sabrina","family":"Freter","sequence":"additional","affiliation":[{"name":"Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reinhard","family":"Fries","sequence":"additional","affiliation":[{"name":"Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4824-048X","authenticated-orcid":false,"given":"Diana","family":"Meemken","sequence":"additional","affiliation":[{"name":"Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"},{"name":"Veterinary Centre for Resistance Research, Freie Universit\u00e4t Berlin, 14163 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"L\u00fcppo","family":"Ellerbroek","sequence":"additional","affiliation":[{"name":"Federal Ministry of Food and Agriculture, 10117 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Suerbaum, S., Hahn, H., Burchard, G.-D., Kaufmann, S.H.E., and Schulz, T.F. 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