Campylobacter infection of commercial poultry

被引:75
作者
Shane, SM [1 ]
机构
[1] Louisiana State Univ, Sch Vet Med, Dept Epidemiol & Community Hlth, Baton Rouge, LA 70803 USA
来源
REVUE SCIENTIFIQUE ET TECHNIQUE DE L OFFICE INTERNATIONAL DES EPIZOOTIES | 2000年 / 19卷 / 02期
关键词
avian diseases; Campylobacter coli; Campylobacter jejuni; food-borne infection; post-harvest control; poultry; pre-harvest control; prevalence;
D O I
10.20506/rst.19.2.1224
中图分类号
S85 [动物医学(兽医学)];
学科分类号
0906 ;
摘要
Campylobacter jejuni, a widespread food-borne pathogen is responsible for enteritis in the populations of bath industrialised and developing nations and is acquired by consumption of contaminated water, milk and food products. Contaminated poultry meal is regarded as an important source of campylobacteriosis, with both commercial broiler and turkey growing flocks infected at two to three weeks of age by direct and indirect horizontal exposure. Non-chlorinated water is regarded as a vehicle of infection, followed by rapid intraflock dissemination. Intensification in the poultry industry has contributed to the increased prevalence rates on carcasses associated with increased stocking density and mechanised processing which are inherent to the high efficiency dictated by a competitive market. Currently, pre- and post-harvest control measures may ameliorate the problem of Campylobacter infection in consumers. Refrigerated storage and transport of red meat and poultry, appropriate handling and food preparation, and thorough cooking reduce the possibility of food-borne infection. in view of the world-wide distribution of C, jejuni infection and the multiplicity of sources, including nan-pasteurised milk and contaminated water, it is inappropriate to impose trade restrictions on poultry meat based on the detection of campylobacters.
引用
收藏
页码:376 / 395
页数:20
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