ISOLATION, IDENTIFICATION AND DETECTION OF VIRULENECE FACTORS ASSOCIATED GENES OF CAMPYLOBACTER SPP. OBTAIN FROM PORK AND SLAUGHTER HOUSE ENVIRONMENT
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Date
2015
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Publisher
AAU, Anand
Abstract
Campylobacter refers to a group of bacteria that is commonly found in the
intestines of animals, including poultry, wild birds, swine, cattle, rodents and household
pets. Campylobacter jejuni and Campylobacter coli are the two species that most often
infect humans, causing an illness called campylobacteriosis. Raw and inadequately
cooked foods of animal origin and non-chlorinated water are the most common sources
of human infection (e.g., raw milk, undercooked meat and raw shellfish). The organism
grows best in a reduced oxygen environment, is easily killed by heat (120 F), is inhibited
by acid, salt and drying, and will not multiply at temperatures below 85 F. Campylobacter
food poisoning affects anybody but there are certain groups of people who are
particularly vulnerable to this illness. These include children, the elderly and anyone who
has a weak immune system. It occurs as a result of eating foods which have been
contaminated by these bacteria. These bacteria do not grow within food but are
transmitted to the human body via consumption of this food. Therefore the present study
is undertaken to isolate, identify and characterize the Campylobacter spp. from pork and
slaughter house environment.
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Keywords
veterinary science, veterinary public health, method