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Campylobacter in poultry
Campylobacter is highly prevalent in poultry worldwide, including broilers, layers, turkeys, ducks, and geese, while causing little or no clinical disease. Campylobacter species are Gram-negative, motile, and non–spore-forming bacteria with a unique helical shape that changes to filamentous or coccoid as an adaptive response to environmental stresses. Campylobacter shedding by poultry varies by season, being highest in summer and autumn months. It is highly prevalent in commercial poultry and in chickens raised on organic or free-range farms, indicating that different production systems are equally vulnerable to invasion by this organism. Colonization of poultry by Campylobacter occurs primarily in the lower intestinal tract (cecum, colon, and cloaca). However, the organism can also be recovered to a lesser extent from the small intestines and gizzard, and infrequently from the liver, spleen, and gall bladder.
Foodborne illnesses afflicts 4.2 million people each year in the United States, resulting in approximately 1,600 deaths and costing an estimated 9.2 billion dollars. Two foodborne pathogens that are often associated with poultry meat include Salmonella and Campylobacter jejuni. Salmonella was...
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University of Nottingham experts have joined forces with Canadian biotech company GangaGen Life Sciences Inc to develop new weapons in the fight against food poisoning. They are engaging in a major research project to develop methods for the control of Campylobacter — the commonest cause of infectious bacterial intestinal disease in England and Wales, according to the Health Protection Agency. Campylobacters are found in poultry and other animals and cause millions of cases of food...
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Consumer concerns about campylobacter have been high on the agenda at today's meeting of the Poultry Industry Association of New Zealand (PIANZ).
The PIANZ board gathered in Auckland to hear the latest international developments on campylobacter, a bacterium which continues to cause headaches for food safety experts all over the world.
Board members agreed on several measures, aimed at highlighting the industry's ongoing campaign to reduce campylobacter levels in raw poultry products....
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Warnex Inc. announced that its quantitative Campylobacter test used with the WarnexTM Rapid Pathogen Detection System has been granted Performance TestedSM status by the AOAC Research Institute (Certificate No. 050603) and is the first quantitative real-time PCR test available to the food industry to be AOAC-validated.
"The validation of this test marks a major achievement for Warnex and attests to the high potential of our real-time PCR platform and to our scientific leadership in the...
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A highly specific, fast and sensitive PCR based method to detect C. jejuni has been developed by researchers in China.
Campylobacter jejuni is a species of curved, rod shaped bacteria, and is responsible for an estimated 14 per cent of diarrhoea worldwide. The possible sources of infection include unpasteurised milk, undercooked meat products, while the major source is poultry and poultry products.
Current detection methods are time-consuming and laborious, hampered by the fact that the...
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The source of the bacterium Campylobacter on poultry farms and in processing plants probably lies in the birds' lungs, according to research by two scientists, reports Ahmed ElAmin.
The bacteria can contaminate live chickens during production or transport, or carcasses during scalding. In either case, Campylobacter moves to contaminate respiratory air sacs and could then contaminate the abdominal cavity, said three scientists working for the US Agricultural Research Service (ARS).
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Developing effective natural solutions for animals - Liptosa: 2020 Summary and 2021 Challenges
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The pathogen campylobacter, Dan Donoghue says, is "a very interesting organism."
His team recently found that it occurs naturally in turkeys' male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen's prevalence.
But another procedure used on the farm -- placing antibiotics in turkey semen -- could offer some hope for fighting campylobacter there. Donoghue's Food Safety Consortium...
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The pathogen Campylobacter, Dan Donoghue says, is “a very interesting organism.” His team recently found that it occurs naturally in turkeys’ male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen’s prevalence.
But another procedure used on the farm – placing antibiotics in turkey semen – could offer some hope for fighting Campylobacter there. Donoghue’s Food Safety Consortium research...
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SteriFx has developed an antimicrobial solution that it claims is proven to be effective against Campylobacter jejuni, a major cause of food poisoning in meat and poultry products.
Its GRAS (Generally Recognised As Safe) status allows for the direct use on food products as a secondary food additive.
"The success of FreshFx in killing Campylobacter jejuni is important to the poultry and meat processing facilities," said John Dankert, vice president of research and development for SteriFx....
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A new Campylobacter Control Conference, sponsored by the U.S. Poultry & Egg Association, will be held Feb. 23-24 at the Sheraton Hotel in Atlanta.
Bacterial gastrointestinal infections caused by campylobacter are often associated with consuming a variety of foods, including fresh meat and poultry products.
Conference topics will include an update on causes of human campylobacteriosis, practical laboratory methods for detecting campylobacter, on-farm risk factors and processing plant...
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