Lauric acid as feed additive – An approach to reducing Campylobacter spp. in broiler meat

The increasing prevalence of Campylobacter spp. within broiler populations is a major problem for food safety and consumer protection worldwide. In vitro studies could already demonstrate that Campylobacter spp. are susceptible to lauric acid. The purpose of this study was to examine in vivo the inf...

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Bibliographic Details
Published in:PLoS One
Main Authors: Zeiger, Katrin, Popp, Johanna, Becker, André, Hankel, Julia, Visscher, Christian, Klein, Guenter, Meemken, Diana
Format: Artigo
Language:Inglês
Published: Public Library of Science 2017
Subjects:
Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5395180/
https://ncbi.nlm.nih.gov/pubmed/28419122
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0175693
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