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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Wpływ aktywności wodnej na wzrost Campylobacter jejuni w wyciągu mózgowo-sercowym

100%
Uradzinski J.
Roczniki Państwowego Zakładu Higieny
|
1988
|
tom 39
|
nr 2
2
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Content available

Przeżywalność Campylobacter jejuni w wyciągu mózgowo-sercowym o różnym pH

100%
Uradzinski J.
Roczniki Państwowego Zakładu Higieny
|
1988
|
tom 39
|
nr 4
3

Escherichia coli 0157 - nowe zagrozenie odzywnosciowe

100%
Uradzinski J.
Biuletyn Naukowy. Uniwersytet Warmińsko-Mazurski w Olsztynie
|
2001
|
tom 13
33-41
4

Sukces wienczy dzielo

100%
Uradzinski J.
Bezpieczeństwo i Higiena Żywności
|
2005
|
nr 09
37
5

Problem Campylobacter fetus subsp. jejuni w higienie żywności

100%
Uradzinski J.
Medycyna Weterynaryjna
|
1983
|
tom 39
|
nr 02
6

Contamination of broiler chicken carcasses by thermotolerant Campylobacter sp. at selected stages of slaughter

63%
Wysok B., Uradzinski J.
Bulletin of the Veterinary Institute in Puławy
|
2009
|
tom 53
|
nr 1
79-82
The conducted study was aimed at determining the level of contamination of broiler chicken carcasses by Campylobacter sp. at selected stages of post-slaughter processing: after defeathering, evisceration, washing, and chilling. Swabs were collected from a 20 cm² skin surface from the neck and cloacal areas and from the wall of the body cavity. The swabs were fixed in flat-bottom flasks with 20 ml of sterile diluent. The resultant suspension was inoculated into two parallel Petri dishes with selective culture media: Karmali agar and CCDA agar. The analyses demonstrated that during the processing, Campylobacter sp. was disseminated on the surface of broiler chicken carcasses. The highest contamination of the carcasses, reaching on average log 1.71 cfu/cm² was observed after their evisceration, especially on skin in the neck area - log 1.96 cfu/cm². In the washed carcasses, the cell count of Campylobacter decreased to a value of log 0.45 cfu/cm². A similar degree of contamination, i.e. log 0.38 cfu/cm², was recorded after chilling.
7

Substancje dodatkowe stosowane w przetwórstwie mięsa w znowelizowanych przepisach polskich

63%
Uradzinski J., Weiner M.
Biuletyn Naukowy. Uniwersytet Warmińsko-Mazurski w Olsztynie
|
2002
|
nr 17
8

Campylobacter spp. - a significant microbiological hazard in food. II. Lesions and infection development, pathogenic mechanisms and complications

63%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
285-291
Infections with Campylobacter spp. occur as a result of consumption of live cells with food. In developing countries those infections are immensely common, particularly during early childhood and 5 to 10 cases can appear during the initial two years of life. The symptoms appear usually after 1-7 days from infection depending on the number of ingested cells and individual sensitivity. Characteristic symptoms of infections caused by Campylobacter spp. infrequently occurring jointly in the clinical form of the disease include: diarrhea, abdominal pain and increased temperature. In the majority of cases the disease is mild and lasts from 2 to 7 days. Usually Campylobacter are excreted with feces during a period of 7-21 days, sometimes even longer. Occasionally in the increased risk group dangerous complications may occur. They include: bacteremia, meningo-myelitis, neurological disturbances and reactive arthritis.
9

Influence of didecyl dimethyl ammonium bromide on the survival of Salmonella on eggshells

63%
Radkowski M., Uradzinski J.
Bulletin of the Veterinary Institute in Puławy
|
2009
|
tom 53
|
nr 4
The aim of the research was to determine the influence of selected concentrations of didecyl dimethyl ammonium bromide (DDAB) on the survival rate of Salmonella strains on eggshells. 1,260 chicken eggs on the day they were laid were used. Salmonella enterica serotypes Enteritidis, Tyhimurium, and Agona were inoculated into 9 ml nutrient broth and incubated for 24 h at 37°C. Then 10-fold dilutions of the culture were made and 0.1 ml of each dilution was inoculated on the shell of each egg. Then, each egg was immersed in 200 ml of 0.025%, 0.05%, or 1.0% water solution of DDAB. The eggs were kept for 2 min in the 0.05% and 1% solution and for 2, 5, and 10 min in the 0.025% solution. The results proved that the detection of Salmonella depends on the inoculum of those bacteria on the egg surface. At the contamination rate of 10⁵ cells on the surface of the egg and immersing it for 2 min in 0.025% DDAB solution, there were no Salmonella found. At the contamination rate of 10⁶ CFU of Salmonella and immersing for 5 min in 0.025% DDAB solution, no Salmonella organisms were found. Previous research by the authors has indicated that it is possible to kill Salmonella on the surface of eggs by immersing them in 0.025% DDAB.
10

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

63%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 1
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.
11

Zagrozenia bezpieczenstwa zywnosci powodowane czynnikami zoonotycznymi

63%
Uradzinski J., Wysok B.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 2
15-22
12

Aktualne wymagania dotyczace stosowania substancji dodatkowych w przemysle miesnym

63%
Uradzinski J., Weiner M.
Higiena
|
2002
|
nr 1
19-21
13

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

63%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
259-262
Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.
14

Metoda chłodzenia a stan mikrobiologiczny tuszek drobiowych

63%
Wysok B., Uradzinski J.
Mięso i Wędliny
|
2009
|
nr 4
15

Wplyw chlodzenia imersyjnego na zanieczyszczenie tuszek i narzadow wewnetrznych drobiu bakteriami rodzaju Campylobacter

63%
Szteyn J., Uradzinski J.
Medycyna Weterynaryjna
|
1994
|
tom 50
|
nr 07
325-327
The influence of immersion cooling on frequency of Campylobacter spp. contamination of carcasses and internal organs of slaughter poultry was examined. Chicken, duck and turkey carcasses, livers and stomachs were examined directly before disemboweling and then after immersion cooling (cooling into water with ice). A significant level of carcass contamination was noted: 28.6% in poultry, 32.7% in ducks and 15.2% in turkeys in skin surface examination and 21.9%, 23.6% and 18.1% respectively in swabs taken from the body cavities after diesemboweling. The percentage of contamination of liver and stomach surface was high: 13.6% for chicken liver, 34.5% for duck liver and 41.9% for turkey liver, and for stomach 11.2%, 30.9% and 20.0%, respectively. The frequency of Campylobacter spp. isolation from pectoral and femoral muscles, liver perenchyma and muscular layer of stomach was significantly lower. Immersion cooling decreased the number of contaminated carcasses, livers and stomachs in ducks and livers and stomache in turkeys. However, it increased the number of contaminated carcasses of chickens and turkeys after examination of their body cavities - livers and stomachs of chickens and muscular layers of stomache in turkeys.
16

Wyniki badania sanitarno-weterynaryjnego rzeznego drobiu grzebiacego na terenie woj.olsztynskiego

63%
Radkowski M., Uradzinski J.
Medycyna Weterynaryjna
|
1996
|
tom 52
|
nr 09
581-583
Within 9 years (1986-1994) 52 926 790 dead fowl and their internal organs were assessed. Out of 32 815 539 chickens the following qualitative changes were observed: hyper leanness in 95 615 animals (0.29%), bad exsanguination in 22 000 (0.068%), sepsis and pyemia in 1667 (0.005%), decomposition and chicken scalding in 15 504 (0.047%). Out of 2 340 752 hens assessed hyper leanness was observed in 9693 (0.41 %), bad exsanguination in 2360 (0.10%), sepsis and pyemia in 752 (0.032%), decomposition and scalding in 1704 (0.072%). Out of 17 770 499 turkeys examined hyper leannes was noticed in 17 737 birds (0.099%), bad exsanguination in 13 960 (0.078%), sepsis and pyemia in 6669 (0.037%), decomposition and scalding in 2829 (0.0159%). The analysis of the results indicated that the frequency of lesions and unsatisfactory quality were not high and hyper leanness was the most often noted deviation from standart norms.
17

Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages

63%
Gomolka-Pawlicka M., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2003
|
tom 06
|
nr 2
18

The prevalence of green muscle disease in turkeys from the Warmia and Mazury province of Poland

63%
Pastuszczak M., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2002
|
tom 05
|
nr 2
19

Influence of green muscle disease on quality of meat subjected to thermal treatment

63%
Pastuszczak-Frak M., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 4
As a result of continuous increase in poultry production and poultry breeding selection numerous forms of diseases appeared including the green muscle disease. The goal of the study was to determine the influence of the green muscle disease on quality of meat subjected to thermal processing. The material for the study consisted of 55 samples of the major pectoral muscles originating from female post-production turkeys and turkey broilers. The samples were subjected to organoleptic evaluation and tests aimed at determining the meat tenderness. On the basis of the results obtained it is concluded that the meat originating from turkeys suffering from the green muscle disease, subjected to thermal processing, shows significant differences in cross-section color, juiciness and taste.
20

Zastosowanie aktywnego chloru do inaktywacji Campylobacter sp. w miesie drobiowym

63%
Uradzinski J., Wysok B.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
2007
|
tom 45
|
nr 1
191-196
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