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Title

CAMPYLOBACTER JEJUNI AS A POTENTIAL PATHOGEN IN LIVER OF BROILERS CHICKENS IN SLAUGHTERED & RETAIL MARKET BROILERS IN SHAHR-E- KORD, IRAN

Pages

  43-50

Abstract

 CAMPYLOBACTER JEJUNI infectious are one of the most important foodborne diseases in many countries  and causing of diarrhea in more contries. A total of 400 liver samples in order to detection of CAMPYLOBACTER JEJUNI in liver of broilers chickens during summer 2001 to spring 2002 in slaughterhouse and RETAIL MARKET broilers of Shahr-e- Kord township. All of the samples were culture in enrichment and specific bacteriological media for C.jejuni. Out of 400 samples, 64.75%were positive due to C. jejuni. From 200 samples taken from slaughter house 64.5% and from 200 samples taken from RETAIL MARKETs, 65% were positive. In comparison of the infection rate in different seasons, autumn 2001 with 80% was highest rate and spring 2002 with [45%] was lowest rate. According to the bacteriological findings of this study, Therefore the consumption of infected livers to C. jejuni constitutes a major health hazard for human in this city.

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    APA: Copy

    SHAKERIAN, ATA, ROKNI, N.D., SHARIFZADEH, A., ALAGHA, S., & TALEBIAN, R.. (2005). CAMPYLOBACTER JEJUNI AS A POTENTIAL PATHOGEN IN LIVER OF BROILERS CHICKENS IN SLAUGHTERED & RETAIL MARKET BROILERS IN SHAHR-E- KORD, IRAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 43-50. SID. https://sid.ir/paper/71515/en

    Vancouver: Copy

    SHAKERIAN ATA, ROKNI N.D., SHARIFZADEH A., ALAGHA S., TALEBIAN R.. CAMPYLOBACTER JEJUNI AS A POTENTIAL PATHOGEN IN LIVER OF BROILERS CHICKENS IN SLAUGHTERED & RETAIL MARKET BROILERS IN SHAHR-E- KORD, IRAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(1):43-50. Available from: https://sid.ir/paper/71515/en

    IEEE: Copy

    ATA SHAKERIAN, N.D. ROKNI, A. SHARIFZADEH, S. ALAGHA, and R. TALEBIAN, “CAMPYLOBACTER JEJUNI AS A POTENTIAL PATHOGEN IN LIVER OF BROILERS CHICKENS IN SLAUGHTERED & RETAIL MARKET BROILERS IN SHAHR-E- KORD, IRAN,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 43–50, 2005, [Online]. Available: https://sid.ir/paper/71515/en

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