Salmonella pullorum from Turkey Eggs

Thermolabile Sulfite Reductase from Salmonella pullorum'

The biochemical basis for sulfite accumulation by sulfate-using revertants of Salmonella pullorum was determined. All of the sulfate-using mutants isolated from wild-type S. pullorum accumulated sulfite when grown at 37 but not at 25 C. The specific activity of reduced nicotinamide adenine dinucleotide (NADPH)-dependent sulfite reductase (H2S-NADP oxidoreductase, EC 1.8.1.2) and of reduced meth...

Molecular Detection of Salmonella Serovar Isolated from Eggs

Abstract Background and Objective: Salmonellosis is the most common type of food poisoning in developed and developing countries that is caused by Salmonella serotype. Hence, we aimed to identify the Salmonella serovars in eggs obtained from Kohgiluyeh and Boyerahmad province and to evaluate antibiotic resistance of the isolated strains. Material and Methods: In this study, 210 eggs were co...

Salmonella and Eggs: From Production to Plate

Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, th...

Les variations dans la fermentation des glucides par Salmonella gallinarum et Salmonella pullorum. Leur intérêt diagnostic

Feeding Experiments with Bacterium Pullorum. the Toxicity of Infected Eggs

The problem of eradicating ovarian infection in the domestic fowl assumes still greater importance than heretofore, in the light of data recently acquired. Not only is it of great significance to eliminate the permanent carriers of Bacterium pullorum from all flocks of fowls from the standpoint of successful poultry breeding, but also because they constitute a possible source of danger to man. ...