Campylobacter spp. - a significant microbiological hazard in food. I. Characteristics of Campylobacter species, infection source, epidemiology

• Autorzy: Wysok B. , Uradzinski J.
• Języki publikacji: EN

Abstrakty

EN

Campylobacter spp. is one of the main etiological factors of gastrointestinal diseases in people manifesting as alimentary infections. The microorganism is isolated 3-4 times more frequently in case of alimentary infections that other enteropathogenes, i.e. Salmonella or E. coli. Campylobacter spp. is a component of ordinary intestinal microflora in many animal species, including slaughter animals. Birds are one of the most important reservoirs of Campylobacter spp. With a relatively high internal body temperature at around 42℃, they are the appropriate environment for those bacteria, which show special thermal requirements. Wide presence of Campylobacter spp. in animal population causes the risk of contamination of food products such as raw meat and milk as well as water.

Słowa kluczowe

EN

Campylobacter; microbiological hazard; food; bacterial species; bacterial infection; infection source; epidemiology; food-borne infection; identification; prevalence; food safety

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2009
• Tom: 12
• Numer: 1
• Opis fizyczny: p.141-148,ref.

Twórcy

autor

Wysok B.

• Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland

autor

Uradzinski J.

• Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland