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Avian Campylobacteriosis, Prevalence, Sources, Hazards, Antibiotic Resistance, Poultry Meat Contamination and Control Measures: A Comprehensive Review
Journal article   Open access   Peer reviewed

Avian Campylobacteriosis, Prevalence, Sources, Hazards, Antibiotic Resistance, Poultry Meat Contamination and Control Measures: A Comprehensive Review

Mohamed T. El-Saadony, Ahmed M. Saad, Tao Yang, Heba M. Salem, Sameh A. Korma, Ahmed Ezzat Ahmed, Walid F.A. Mosa, Taia A. Abd El-Mageed, Samy Selim, Soad K. Al Jaouni, …
Poultry science, Vol.102(9), 102786
2023
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Published4.12 MBDownloadView
CC BY-NC-ND V4.0 Open Access

Abstract

Broiler processing Campylobacter control strategies foodborne infection natural compounds
Avian campylobacteriosis is a vandal infection that poses human health hazards. Campylobacter is usually colonized in the avian gut revealing mild signs in the infected birds, but retail chicken carcasses have high contamination levels of Campylobacter spp. Consequently, the contaminated avian products constitute the main source of human infection with campylobacteriosis and result in severe clinical symptoms such as diarrhea, abdominal pain, spasm and deaths in sensitive cases. Thus, the current review aims to shed light on the prevalence of Campylobacter in broiler chickens, Campylobacter colonization, bird immunity against Campylobacter, sources of poultry infection, antibiotic resistance, poultry meat contamination, human health hazard, and the use of standard antimicrobial technology during the chicken processing of possible control strategies to overcome such problems.

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UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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