Campylobacter in poultry Technical Articles

Health

Article published the November 3, 2022:

On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings

INTRODUCTIONPoultry and poultry products represent a popular choice of protein in the United States, with increasingly high consumption rates over the past years (Zhang et al., 2018). Poultry meat has surpassed...
Author/s :
Harshavardha ThippareddiManpreet SinghSasikala Vaddu
Statistics:
28 0
Article published the September 21, 2022:

A Standardised Blend of Plant-Derived Isoquinoline Alkaloids (IQA) in Laying Hens Mitigates the Impact of Campylobacter Hepaticus (Spotty Liver Disease) Challenge

I. INTRODUCTIONSpotty Liver Disease (SLD) is characterised by increased mortality, particularly around the time of peak egg production, the occurrence of multiple grey/white lesions in the liver, and reduction ...
Author/s :
Arif AnwarDr Peter C. ScottJosé QuinterosProfessor Robert MooreThi Thu Hao VanTimothy WilsonTyrone Scott
Statistics:
8 0
Article published the September 9, 2022:

Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

INTRODUCTIONSalmonella and Campylobacter continue to be pathogens of concern associated with poultry and poultry products, which raise a public health issue globally (Antunes et al., 2016). As per the foodborne...
Author/s :
Harshavardha ThippareddiManpreet SinghSasikala Vaddu
Statistics:
45 0
Article published the June 6, 2022:

Risk Factors and Likelihood of Campylobacter Colonization in Broiler Flocks

INTRODUCTIONPoultry are important Campylobacter reservoirs, with 50 to 70% of human infections related with food preparation flaws and the consumption of poultry products (FAO/WHO, 2001). Campylobacter is frequ...
Author/s :
Anderlise BorsoiVladimir Nascimento
Statistics:
90 0
Article published the May 10, 2022:

Current Perspectives and Potential of Probiotics to Limit Foodborne Campylobacter in Poultry

INTRODUCTIONWith the introduction of selective media that could be routinely employed for isolation, Campylobacter was identified as a critical clinical pathogen associated with the gastrointestinal tract (GIT;...
Author/s :
Dana DittoeDr. Steven RickeHilary Pavlidis
Statistics:
35 0
Article published the March 7, 2022:

Application of Bacteriophages to Limit Campylobacter in Poultry Production

INTRODUCTIONAccording to the World Health Organization, Campylobacter is a leading cause of the diarrheal disease (World Health Organization [WHO], 2018). The genus Campylobacter is comprised of over 20 species...
Author/s :
Dr. Steven RickeMichael Rothrock Jr.
Statistics:
125 0
Article published the February 2, 2022:

The role of whey on the performance and campylobacteriosis in broiler chicks

INTRODUCTIONCampylobacter spp. is well recognized as the leading cause of bacterial foodborne diarrheal disease and poses a serious economical and health risk globally (Skanseng et al., 2010; Silva et al., 2011...
Author/s :
Evangelia N. SOSSIDOUIoanna GeorgopoulouTsiouris Vasilios
Statistics:
77 0
Article published the December 6, 2021:

Prevalence of Antimicrobial Resistant Campylobacter Spp. and Their Resistance Genes in Chickens in Two Districts of Bangladesh

Campylobacter spp. is one of the most frequent causes of foodborne gastroenteritis having zoonotic importance, and the emergence of antimicrobial-resistant (AMR) Campylobacter spp. is of particular concern to p...
Author/s :
Md Taohidul Islam
Statistics:
20 0
Article published the July 19, 2021:

Refined functional carbohydrates reduce adhesion of Salmonella and Campylobacter to poultry epithelial cells in vitro

INTRODUCTIONThe Centers for Disease Control and Prevention has estimated there are approximately 48 million cases of foodborne illness in the United States annually (Elaine et al., 2011a, 2011b). Salmonella and...
Author/s :
Tri Duong
Statistics:
99 0
Article published the June 21, 2021:

Control of microbial contamination in animal products for human consumption

Salmonella, Campylobacter, Escherichia coli and Clostridium, the most concerning microorganismsIntroduction: Importance of food safetyThe food industry is paying a lot of attention to avoid the presence of...
Author/s :
Maria Soriano
Statistics:
139 4
 
 
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