tailieunhanh - Salmonella A Dangerous Foodborne Pathogen Part 9

Tham khảo tài liệu 'salmonella a dangerous foodborne pathogen part 9', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Important Aspects of Salmonella in the Poultry Industry and in Public Health 189 feed containing contaminated fish meal that came from Peru. This case is an example of the epidemiological complexity of this disease. The intensive breeding system adopted by the poultry industry favors the introduction establishment permanence and dissemination of these bacteria Berchieri Jr. Freitas Neto 2009 . Therefore the stage when animals are raised is very important in the dissemination of Salmonella spp. among the birds and consequently in giving rise to contaminated food products Bersot 2006 . Salmonella may affect all segments of poultry production such as breeder facilities incubators commercial raising operations feed factories slaughterhouses transportation systems and commercialization facilities. Globalization incorporated the sanitary restrictions imposed by the European Community to international traders of foods of animal origin mainly poultry. The occurrence of cases of foodborne infection linked to Salmonella Enteritidis and Salmonella Typhimurium show the sanitary importance of Brazilian poultry production in social and economic terms. When the World Trade Organization WTO was created the guidelines and Codex Alimentarius regulations were determined for international trade and for agreements on sanitary and phytosanitary SPS measures and technical barriers to trade TBT . With these agreements WTO country members should review establish and implement internal control systems that is adopt the Hazard Analysis and Critical Control Points System HACCP . 4. Detection methods Salmonellae are short Gram-negative bacilli about x 2-5 pm readily stained and nonsporulating. Most of them move using peritrichial flagella although serotypes such as Salmonella Pullorum and Salmonella Gallinarum are nonmotile. They are either aerobic or facultative anaerobic and grow between 5 and 45 C. Optimum growth occurs at 37 C. Ideal pH for multiplication is 7 but Salmonella .