Sources and modes of contamination, survival and growth of enteric pathogens in poultry

Professorial Chair Lecture

Metro Manila Commission Proferrorial Chair 2001

Place

College of Veterinary Medicine University of the Philippines, Los Banos

Date

2001

Abstract

Microbial contamination is common among fresh foods, particularly meat and poultry. This can occur through out the poultry chain, from hatching up the consumer's plate. There many sources of contaminants while raising the birds at the farm, during production and processing, while handling during transport, during distribution at retail outlets and while handling by the consumer within the household. Hazards are associated with contamination, as survival and growth of contaminating organisms can either lead to food spoilage or food-borne diseases. Consequences of contamination are food losses, human illnesses, deaths and economic costs to both the poultry industry and consuming public. Focus is given on contamination by two important enteric pathogens, Salmonella sp and Campylobacter sp. These are the causative agents of the two major poultry-borne diseases; salmonellosis and campylobacteriosis. These diseases are acquired by ingesting undercooked or or recontaminated poultry or handling raw poultry. Knowledge on how contamination can come from various sources at the farm and be spread during transport, processing, distribution, preparation, storage and cooking can help in devising and implementing means to reduce or eliminate enteric pathogens. Through these foos safety measures, one can reduce the risk of acquiring poultry-borne diseases.

Location

UPLB Main Library Special Collections Section

Call Number

PL

Pages/Collation

35 leaves

This document is currently not available here.

Share

COinS