Prevalence and Characteristics of Campylobacter Throughout the Slaughter Process of Different Broiler Batches

Handling and consumption of chicken meat are risk factors for human campylobacteriosis. This study was performed to describe the Campylobacter population in broiler carcasses and environmental samples throughout the slaughter process. Moreover, the genetic diversity and antimicrobial resistance of t...

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Vydáno v:Front Microbiol
Hlavní autoři: Zhang, Xiaoyan, Tang, Mengjun, Zhou, Qian, Zhang, Jing, Yang, Xingxing, Gao, Yushi
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2018
Témata:
Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6131577/
https://ncbi.nlm.nih.gov/pubmed/30233556
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02092
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