Żywność - nośnik Campylobacter i przyczyna kampylobakterioz

Daczkowska-Kozon, E.

Artykuł - szczegóły

Tytuł artykułu

Żywność - nośnik Campylobacter i przyczyna kampylobakterioz

Autorzy

Daczkowska-Kozon E.

Identyfikatory

Warianty tytułu

Food as carrier of Campylobacter and cause of campylobacterioses

Języki publikacji

Abstrakty

Spośród surowców pochodzenia zwierzęcego drób jest głównym źródłem zakażeń Campylobacter. Obecność tej bakterii w stadzie drobiu przeznaczonym do uboju oznacza obecność tych bakterii na surowcu, wycieku i odpadach produkcyjnych, a także w powietrzu pomieszczeń przetwórstwa wstępnego drobiu. Powszechność występowania sprzyja zanieczyszczeniu żywności Campylobacter z różnych źródeł pośrednich. Do grupy "produktów ryzyka" należy zaliczyć podroby zwierzęce (szczególnie wątróbki), surowe mleko, owoce morza, surówki warzywne i potrawy mieszane z udziałem wymienionych składników.

Among raw materials of animal origin poultry is the main carrier of Campylobacter. Presence of Campylobacter in the herd under slaughter means its presence on raw poultry products, in poultry drip and production wastes as well as in the air of poultry primary processing premises. Common presence favors contamination of food with Campylobacter from various indirect sources. Giblets (liver in particular), raw milk, crustaceans and molluscs, vegetable salads and mixed dishes with participation of any of the previously mentioned ingredients, form a group of products at risk due to campylobacteriosis.

Słowa kluczowe

Campylobacter kampylobakterioza

Campylobacter campylobacteriose

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2005

Tom

T. 59, nr 11

Strony

35--37

Opis fizyczny

Bibliogr. 57 poz., tab.

Twórcy

autor

Daczkowska-Kozon E.

Katedra Mikrobiologii Żywności, Akademia Rolnicza, Szczecin

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

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