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Poultry Performance And Food Safety Impacts Of Selected Organic Acids And Probiotics, Anita Menconi
Poultry Performance And Food Safety Impacts Of Selected Organic Acids And Probiotics, Anita Menconi
Graduate Theses and Dissertations
Improving production parameters and controlling foodborne pathogens have been challenges to the poultry industry. Salmonella has been the most common bacterial pathogen in laboratory confirmed foodborne illness cases, and contaminated poultry and poultry products have been identified as the most important source of transmission of Salmonella to humans. Therefore, research on effective interventions to reduce Salmonella transmission at the poultry production level has gained attention. Initially, a series of studies was conducted to evaluate the use of selected organic acids in controlling foodborne pathogens and improving poultry performance. Then, the characterization and application of lactic acid bacteria and Bacillus spp. …
Chitosan Reduces Enteric Colonization Of Campylobacter In Young Chickens, But Not On Post-Harvest Chicken Skin Samples, Hanna Royce Arambel
Chitosan Reduces Enteric Colonization Of Campylobacter In Young Chickens, But Not On Post-Harvest Chicken Skin Samples, Hanna Royce Arambel
Graduate Theses and Dissertations
Worldwide, Campylobacter is one of the leading causes of foodborne bacterial gastroenteritis causing an estimated 1.3 million infections in the United States alone. Consumption and/or cross-contamination of raw or undercooked poultry products have been linked as the most common source of Campylobacter infection, making the poultry industry a target for Campylobacter reduction strategies. Campylobacter is prevalent in most poultry flocks in the United States, with as many as 90% of flocks Campylobacter-positive at the time of slaughter. It is estimated that a reduction of Campylobacter in poultry would greatly reduce the risk of campylobacteriosis in humans. Unfortunately, there are …