Food borne Salmonellosis in human is mainly caused by the consumption of contaminated eggs and other poultry products. Trans-shell route is considered the underlying phenomena leading to the production of Salmonella Infantis contaminated eggs. Salmonella Infantis comes in the top 10 human pathogenic Salmonella serovars, been isolated from human and poultry from diverse group of countries in pat...

The incidence of human infections caused by Campylobacter jejuni and Campylobacter coli, the main bacterial agents of gastrointestinal disease, has been increasing worldwide. Here, we review the role of poultry as a source and reservoir for Campylobacter. Contamination and subsequent colonization of broiler flocks at the farm level often lead to transmission of Campylobacter along the poultry p...

Vancomycin-resistant enterococci (VRE) pose an emerging health risk, but little is known about the precise epidemiology of the genes coding for vancomycin resistance. To determine whether the bacterial flora of consumer poultry serves as a gene reservoir, the level of contamination of poultry products with VRE was determined. VRE were genotyped by pulsed-field gel electrophoresis (PFGE), and tr...

production of family poultry is one of the activities which women in the villages participate and several factors effect on their participation in these activities. the purpose of this descriptive- correlational study was to investigate factors related to the participation level of rural women in family poultry activities. the statistical population consisted all rural households in maragheh co...

Introduction The livestock sector is vital to the socio-economic development of Nigeria; it contributes about 9-10% of agricultural GDP. Livestock represents an important source of high quality animal protein providing about 36.5 % of total protein intake of Nigerians (1). Lagos State, located in the south-western part of Nigeria, has the smallest landmass (3577 sq. km) and the highest human po...

Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to minced mass. Currently, there is a need develop recipes for combined with lower cost, good organoleptic and physicochemical characteristics. The traditional recipe preparation mass involves use hand-boned chicken meat. Mechanically deboned differs manua...