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Author(s): Mekademi Karima | Saidani Khelaf

Journal: Journal of Current Research in Science
ISSN 2322-5009

Volume: 1;
Issue: 4;
Start page: 213;
Date: 2013;
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Keywords: Broiler | Salmonella | Nutritional and Organoleptic Qualities | Food Hygiene

In response to the growing demand of urban populations to animal protein, Algeria is currently involved in the development of the poultry industry around the world watched. Through higher productivity, these modern farms provide the cheapest meat to consumers. But the expansion of production took place without any systematic mastery of hygiene throughout the industry. Research conducted by the authors show that about 9% of chickens sold have unacceptably high rates of microbial contamination, including Salmonella. The birds play an important role as vectors of transmission in human cases of salmonellosis. Evaluation of factors affecting the prevalence and growth of Salmonella on broiler carcasses would be useful to risk managers to identify intervention strategies that would reduce the effectiveness of most human infections. The risks to consumers are increased by the preparation methods in small restaurants, rapidly expanding industry. Hygiene practices are wanting to cooking temperatures is generally too low to kill harmful germs. Solve these health problems is a major challenge to public health and for the poultry industry, if it wants to remain competitive in the context of the expansion of free trade area. Our sampling focused on 25 farms and 10 private slaughterhouses and in summarizing the inspection of Isa Brown birds breed, aged between 50 and 65 days, with a weight of 2.2 to 3.4 kg.
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