Comparison of microbiological, pathological, and zootechnical aspects between broiler chickens and turkeys challenged with Salmonella Heidelberg

SUMMARY: Salmonella remains the second most common cause of gastrointestinal illness in the United States, European Union and other regions of the globe. In the food chain, poultry, especially turkeys and chickens, are considered significant contributors to salmonellosis in humans, as their intestin...

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Autors principals:	I.H.B. Vellano, E.L. Milbradt, D.M. Polizel, C. Oro, I. C.deL.A. Paz, C.R. Padovani, L. Gross, T.M. Silva, A. Hataka, A.S. Okamoto, R.L.A. Filho
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2022-09-01
Col·lecció:	Journal of Applied Poultry Research
Matèries:	broilers turkeys Salmonella Heidelberg sensitivity
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S1056617122000307
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