Campylobacter control in poultry
Published: January 20, 2015
Summary
Campylobacter (Fig. 1) is the leading cause of foodborne illness in the US and in Europe. Epidemiological studies indicate that poultry and poultry products are significant sources of human infection. In this context, Campylobacter colonization in the intestinal tract of broilers is an important parameter to consider, as intestinal Campylobacter count is correlated with broiler carcass cont...
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13 de mayo de 2015
Far from me the idea to question a so brilliant test…
However, I have great difficulty understanding how you can perform a test in microbiology with a product that for a by-pass effect of the stomach is physically present in a waxy gangue of stearin.
For memory:
- Stearin to a melting point at +/- 70 ° C.
- Campylobacter is destroyed at +/- 63 ° C.
Something escapes my understanding …
Philippe Gossart ph.gossart33@orange.fr
Initiator & first industrial manufacturer of sodium butyrate in animal nutrition. 1993.
Creator of sodium butyrate "double buffer protection" 2005.
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14 de junio de 2015
Hi
Anyone have an idea about culturing Campylobacter from caeca samples, i did differnt things but I didnt find it ?
thanks
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