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Full-Text Articles in Poultry or Avian Science
Reduction Of Campylobacter Jejuni On Chicken Wingettes By Treatment With Caprylic Acid, Chitosan Or Protective Cultures Of Lactobacillus Spp., Ann Nicole Woo-Ming
Reduction Of Campylobacter Jejuni On Chicken Wingettes By Treatment With Caprylic Acid, Chitosan Or Protective Cultures Of Lactobacillus Spp., Ann Nicole Woo-Ming
Graduate Theses and Dissertations
Poultry is one of the main sources of protein in the United States and in 2014 Americans ate approximately 100 lbs per person. However, consumption of poultry products is strongly associated with foodborne illness from Campylobacter. In the first study, chitosan, caprylic acid and their combination were evaluated as a coating treatment for the reduction of Campylobacter jejuni on poultry products. For the initial screening trials, chitosan of three different molecular weights (15-50 kDa, 190-310 kDa and 400-600 kDa) was evaluated at three concentrations (0.5%, 1.0%, 2.0%) and separately, caprylic acid was tested at 0.5%, 1.0% and 2.0% using chicken …
Development And Evaluation Of Novel Vaccination Strategies For Campylobacter Control In Poultry, Xiang Liu
Development And Evaluation Of Novel Vaccination Strategies For Campylobacter Control In Poultry, Xiang Liu
Masters Theses
Chicken is the primary natural host of Campylobacter, the leading bacterial cause of human enteritis in the US and other developed countries. Thus, mitigation of Campylobacter in chicken using innovative approaches, such as vaccination, will have a significant impact on food safety and public health. Our previous studies have demonstrated that the two outer membrane proteins, CmeC (the essential component of the CmeABC multi-drug efflux pump) and CfrA (a ferric enterobactin receptor), are feasible candidates for immune intervention against Campylobacter. DNA vaccine has appeared to offer various advantages for poultry, particularly when combined with in ovo vaccination. Chitosan-encapsulated …