Bacterial Pathogens in Chicken Meat: Review
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Date
2014-07
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Abstract
Abstract: Chicken is a nutritious, healthy food which is low in fat and cholesterol compared to other meats but an
excellent source of protein. Meat must be of a high microbiological quality in order to ensure that the consumer
receives a product that is not spoilt or does not carry food-borne disease. Food borne diseases associated with the
consumption of poultry meat and its processed products are of public health significance worldwide. This paper
reviewed information on the sources of microbial contamination, contamination of poultry with major pathogenic
microorganisms, the consequences of this contamination to human health, prevalence of microbes in poultry meat
and products in the world and in India.
Description
TNV_IJLSR_2014_2(3)1-7
Keywords
Veterinary Science