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Poultry meat – as a source of Campylobacter spp., infection in humans

Author(s): Dan Drinceanu | Lavinia Stef | Calin Julean | Ada Cean | Florin Gheorghe Lup | Nicolae Corcionivoschi

Journal: Lucrari Stiintifice : Zootehnie si Biotehnologii
ISSN 1841-9364

Volume: 46;
Issue: 2;
Start page: 17;
Date: 2013;
Original page

Current studies indicate that Campylobacter spp. is the most common cause of gastroenteritis in humans in both developed countries and worldwide. This explains the ever-increasing interest of the researchers in the eradication of digestive disorders caused by Campylobacter spp. and also to identify the risk factors involved in prevention of human infections. Because birds are considered a major source of Campylobacter jejuni contamination in humans the purpose of this paper is to summarize the literature in regards to the incidence of campylobacter related infections in humans, identify the risk factors but mostly to describe the implications of poultry meat contamination during preparation for the consumer. Herein we refer to the applicable strategies in poultry farms as the introduction of competition between microbial populations in the gut, the use of new management practices in raising chickens and better hygiene to reduce the rate of gastrointestinal colonization with Campylobacter spp. in broilers and hens.
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