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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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Detalles Bibliográficos
Autores principales:	Zhang, Xiaoyan, Tang, Mengjun, Zhou, Qian, Zhang, Jing, Yang, Xingxing, Gao, Yushi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6131577/ https://www.ncbi.nlm.nih.gov/pubmed/30233556 http://dx.doi.org/10.3389/fmicb.2018.02092

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