Bacterial Pathogens in Chicken Meat: Review

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dc.contributor.authorBhaisare, Darshana B.
dc.contributor.authorThyagarajan, D
dc.contributor.authorRichard Churchil, R
dc.contributor.authorPunniamurthy, N
dc.contributor.authorTANUVAS
dc.date.accessioned2022-07-20T12:02:17Z
dc.date.available2022-07-20T12:02:17Z
dc.date.issued2014-07
dc.descriptionTNV_IJLSR_2014_2(3)1-7en_US
dc.description.abstractAbstract: 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810185625
dc.keywordspoultry carcass, microbes, chicken meat, microbial contamination.en_US
dc.language.isoEnglishen_US
dc.pages1-7en_US
dc.relation.ispartofseries;3
dc.subjectVeterinary Scienceen_US
dc.titleBacterial Pathogens in Chicken Meat: Reviewen_US
dc.title.alternativeInt. Journal of Life Sciences Researchen_US
dc.typeArticleen_US
dc.volume2en_US
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