engormix
search
search

Campylobacter control in poultry

Published on: 05/13/2015
Author/s : Maja Marien (Nutriad)

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 contaminati...

remove_red_eye 502 forum 2 bar_chart Statistics share print
Share :
close
Philippe Gossart Philippe Gossart
Consultant
May 13, 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.
Reply
ALI ALSUDANI ALI ALSUDANI
Student
June 14, 2015
Hi
Anyone have an idea about culturing Campylobacter from caeca samples, i did differnt things but I didnt find it ?

thanks
Reply
1
print
(502)
(2)
Would you like to discuss about this topic: Campylobacter control in poultry?
Engormix reserves the right to delete and/or modify comments. See more details
Post a comment
Create new discussion :
If this discussion does not cover topics of interest or raises new questions, you can create another discussion.
Consult a professional in private:
If you have a specific problem you can perform a consultation privately to a professional in our community.
Rudolf Hein
Rudolf Hein
Consultant Micobiologist
  Georgetown, Delaware, United States