Survival persistence of the 3 common Salmonella enterica serotypes isolated from broilers' in different matrices

Broiler meat is the predominant source of Salmonella as a foodborne pathogen. Several control strategies have focused on the reduction of Salmonella spp. levels at different production stages. However, the persistence of Salmonella between consecutive flocks is still of great concern. This study was...

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Detalles Bibliográficos
Autores principales: Ahmed, Marwa Fawzy ElMetwaly, Chuppava, Bussarakam, Lingens, Jan Berend, Hankel, Julia, El-Wahab, Amr Abd, Münster, Pia, Antakli, Ali, Radko, Dimitri, Visscher, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404665/
https://www.ncbi.nlm.nih.gov/pubmed/37300910
http://dx.doi.org/10.1016/j.psj.2023.102788

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404665/
https://www.ncbi.nlm.nih.gov/pubmed/37300910
http://dx.doi.org/10.1016/j.psj.2023.102788

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