Żywność - nośnik Campylobacter i przyczyna kampylobakterioz

• Autorzy: Daczkowska-Kozon E.

Warianty tytułu

EN

Food as carrier of Campylobacter and cause of campylobacterioses

• Języki publikacji: PL

Abstrakty

PL

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.

EN

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

PL

Campylobacter; kampylobakterioza

EN

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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