Incidence of salmonella in poultry and meat products in Iraq

Al-Rajab, Wafa J.; Al-Chalabi, Kusai A.; Sulayman, Sarab D.

doi:10.1016/s0740-0020(86)80026-0

Cited by 6 publications

(8 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(1989, 1991) reported a pre‐chill carcass contamination rate of 16–100% on poultry and a retail contamination rate of 17–50%. These numbers contrast slightly with work carried out by others worldwide who report a range of retail contamination rates (Al‐Rajab et al . 1986; Bokanyi et al .…”

Section: Discussioncontrasting

confidence: 95%

The incidence of antimicrobial-resistant Salmonella spp. on freshly processed poultry from US Midwestern processing plants*

et al. 2003

View full text Add to dashboard Cite

Differences were observed in the serotypes of Salmonella recovered and the types of antimicrobial resistance found at the two plants. The study suggests that the use of antimicrobials at the farm level influences the creation of an environment that promotes the selection of antimicrobial-resistant Salmonella spp. The incidence, isolation and detection of Salmonella spp. on processed poultry are discussed.

show abstract

Section: Discussioncontrasting

confidence: 95%

The incidence of antimicrobial-resistant Salmonella spp. on freshly processed poultry from US Midwestern processing plants*

et al. 2003

View full text Add to dashboard Cite

show abstract

“…A sterile filter paper (5 x 5 cm) was used to outline the area. Filter paper and skin were homogenized for 2 min in 250 ml of sterile buffered peptone water (Oxoid CM 509) incubated at 37°C for 24 h. After incubation in aerobic conditions, 1 ml of green enrichment cultures were transferred to 10 ml of Tetrathionate Broth (Oxoid CM 29) and incubated at 42°C for 24 h (AL-Rajab et al, 1986).…”

Section: Salmonellamentioning

confidence: 99%

“…3915), Lysine Decarboxylase Broth (Oxoid CM 308) and urea agar base (Oxoid CM53). The slants were incubated at 35°C for 24 h (AL-Rajab et al, 1986).…”

Section: Salmonellamentioning

confidence: 99%

Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken

Smaoui¹,

Hlima²,

Salah³

et al. 2011

Afr. J. Biotechnol.

View full text Add to dashboard Cite

This study was undertaken to evaluate the chemical changes, microbiological effects and sensory attributes of marinated chicken thighs treated by lactic acid (LA) at different concentrations (0.2, 0.3, 0.5, 0.6, 0.8 and 1%) and sodium lactate (SL) at 1, 1.5, 2, 2.5 and 3%, stored at 4°C. The results reveal that these additives were efficient (P < 0.05) against the proliferation of various spoilage microorganisms; including aerobic, psychrotrophic populations, Pseudomonas spp., Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. The general order of antibacterial activity of the different additives used was; LA > SL. Chemical analysis revealed a reduction in the pH value and also in the total volatile bases nitrogen contents in treated thigh. Overall, the findings demonstrate that the addition of 1% LA in marinated chicken can delay the proliferation of spoilage microorganisms and the appearance of undesirable chemical. This LA concentration improves the sensory attributes and extends the shelf life of the product during refrigerated storage. The LA additive have strong potential and promising properties that can, therefore, open new pathways and opportunities for the poultry industrial production for using efficient, safe, and cost-effective additives.

show abstract

“…Although brucellosis has been well recorded in nomadic herdsmen in rural sub-Saharan Africa, owing to their being in close contact with infected animals [88], Bouley et al (2012) found no association of note between brucellosis and rural residence. While brucellosis prevalence is generally higher in northern Africa [89,90], its seroprevalence ranges from 3 to 8% in sub-Saharan Africa [91].…”

Section: Brucellosismentioning

confidence: 95%

Zoonotic Diseases and One Health

Fontanilla¹,

Sato²,

Sato³

et al. 2020

View full text Add to dashboard Cite

Preface to "Zoonotic Diseases and One Health"One Health is a multidisciplinary and holistic approach with the perspective that the health of the environment-especially but not limited to animal health-is integral to public health. Zoonosis, or the spread of diseases between animals and humans, can be better understood and mitigated within the context of the shared environment. Understanding the mechanisms of transmission of zoonotic diseases within the different stages of their pathogens' lifecycles, the optimal environmental conditions for transmission, and even the effects of climate change on transmission can aid in the formulation of more appropriate policies and action plans towards a sustained One Health approach for public health.This Special Issue of Pathogens highlights some recent works in selected countries that utilized the One Health approach, which recognizes the interconnections of the different components of the ecological communities and also includes the notion that humans are linked through interfaces with food, livestock, or exposure to the pathogens from the environment. Novel detection methods are likewise presented to better identify accurately unknown pathogens, their distribution, and the edaphic factors that contribute to their dispersal. Policies based on a multidisciplinary approach that address specific public health issues are also presented.It is hoped that this Special Issue shall spur more studies towards greater understanding of the role of the environment in zoonotic transmission that will involve various stakeholders towards a truly One Health approach.

show abstract

Incidence of salmonella in poultry and meat products in Iraq

Cited by 6 publications

References 7 publications

The incidence of antimicrobial-resistant Salmonella spp. on freshly processed poultry from US Midwestern processing plants*

The incidence of antimicrobial-resistant Salmonella spp. on freshly processed poultry from US Midwestern processing plants*

Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken

Zoonotic Diseases and One Health

Contact Info

Product

Resources

About