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MESO: Prvi hrvatski časopis o mesu, Vol. XVII No. 6, 2015.

Pregledni rad

Campylobacter spp. in poultry meat

Stefani Levak, orcid id orcid.org/0000-0002-9208-2255 ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Puni tekst: hrvatski pdf 263 Kb

str. 558-565

preuzimanja: 2.010

citiraj

Sažetak

Thermotolerant species of the bacterial genus Campylobacter (C. jejuni, C. coli, C. lari, C. upsaliensis) are the most common cause of food-
borne disease campylobacteriosis in developed countries. Poultry meat, especially fresh chicken meat, is considered the most important
source of infection in humans. Cross-contamination is the most signicant route of transmission of pathogens and therefore, prevention
presents the key of protecting human health. The spread of this zoonotic disease can be prevented by compliance with health and sanitary
measures in the breeding, transport, slaughtering process, processing of products of animal origin, placing food on the market and the
preparation of food in households.

Ključne riječi

Campylobacter spp.; poultry meat; campylobacteriosis; crosscontamination

Hrčak ID:

152390

URI

https://hrcak.srce.hr/152390

Datum izdavanja:

20.12.2015.

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