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Campylobacter jejuni infection in commercial poultrymeat production: factors responsible for establishment and spread


Healthy animals, safe foods, healthy man World Association of Veterinary Food Hygienists Xth Jubilee International Symposium in Stockholm, 2-7 July 1989 Proceedings: 142-144
Campylobacter jejuni infection in commercial poultrymeat production: factors responsible for establishment and spread
Investigations conducted on breeder farms, a hatchery and commercial broiler units showed that while the parent flocks were frequently infected, C. jejuni and other thermophilic campylobacters were rarely found in the hatchery or in chicks aged less than 7 days. From the second week of age however, these birds often shed campylobacters in their droppings.


Accession: 002042275



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