Strategies for the reduction of Campylobacter thermotolerants in broilers

Detalhes bibliográficos
Autor(a) principal: Calazans, Luiza Toffano Seidel
Data de Publicação: 2020
Outros Autores: Andrade, Maria Auxiliadora, Machado, Bruna Aparecida Souza, Rezende, Cíntia Silva Minafra e
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
DOI: 10.33448/rsd-v9i3.2440
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/2440
Resumo: Thermotolerant Campylobacter is related to a group of foodborne pathogens that are currently considered to be the main causes of globally occurring gastrointestinal diseases with high frequency of antimicrobial resistance. Therefore, this review aims to discuss alternatives for the control and reduction of microorganism in broiler, like biosecurity actions and nutritional strategies. Thus, it is possible to list feasible measures relating to the overall management plan for chickens from housing to transport to slaughterhouses, as well as biological and / or chemical components associated with the broiler’s feed so that they minimize contamination and, as a result, the spread of the bacteria during slaughter operations, the transmission of pathogens by food and the risk to public health.
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spelling Strategies for the reduction of Campylobacter thermotolerants in broilersEstrategias para la reducción de termotolerantes de Campylobacter en polosEstratégias para redução de Campylobacter termotolerantes em frangosAves de corralBioseguridadCampylobacter.Aves de corteBiosseguridadeCampylobacter.PoultryBiosecurityCampylobacter.Thermotolerant Campylobacter is related to a group of foodborne pathogens that are currently considered to be the main causes of globally occurring gastrointestinal diseases with high frequency of antimicrobial resistance. Therefore, this review aims to discuss alternatives for the control and reduction of microorganism in broiler, like biosecurity actions and nutritional strategies. Thus, it is possible to list feasible measures relating to the overall management plan for chickens from housing to transport to slaughterhouses, as well as biological and / or chemical components associated with the broiler’s feed so that they minimize contamination and, as a result, the spread of the bacteria during slaughter operations, the transmission of pathogens by food and the risk to public health.Campylobacter termotolerantes están relacionados com un grupo de patógenos que son transportados por los alimentos y actualmente considerados como las principales causas de enfermidades gastrointestinales de ocurrencia mundial y com alta frecuencia de resistência a los antimicrobianos. Em vista de lo anterior, esta revisión tiene como objetivo discutir alternativas para al control y la reducción de microorganismos em los pollos, abordando las acciones de bioseguridad y las estratégias nutricionales. De esta manera, es posible enumerar medidas que se refieren al plan general de manejo de pollos desde el alojamiento hasta el transporte a los mataderos, así como los componentes biológicos y / o químicos asociados con la dieta de las aves para minimizar la contaminación y, como resultado, la propagación de la bacteria. durante las operaciones de sacrificio, la transmisión de patógenos por alimentos y el riesgo para la salud pública.Campylobacter termotolerantes relacionam-se a um grupo de patógenos que são veiculados por alimentos e atualmente considerados como os principais causadores de doenças gastrintestinais de ocorrência global e com alta frequência de resistência a antimicrobianos. Pelo exposto, a presente revisão tem por objetivo discorrer sobre alternativas para o controle e redução do microrganismo em frangos, abordando ações de biosseguridade e estratégias nutricionais.  Desta forma, é possível elencar medidas referentes ao plano geral de manejo dos frangos desde o alojamento até o transporte para abatedouros, bem como componentes biológicos e/ou químicos associados à dieta das aves para que minimizem contaminação e, por decorrência, a disseminação da bactéria durante as operações de abate, a veiculação dos patógenos por alimentos e o risco à saúde pública.Research, Society and Development2020-02-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/244010.33448/rsd-v9i3.2440Research, Society and Development; Vol. 9 No. 3; e75932440Research, Society and Development; Vol. 9 Núm. 3; e75932440Research, Society and Development; v. 9 n. 3; e759324402525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2440/1943Copyright (c) 2019 Luiza Toffano Seidel Calazans, Maria Auxiliadora Andrade, Bruna Aparecida Souza Machado, Cíntia Silva Minafra e Rezendeinfo:eu-repo/semantics/openAccessCalazans, Luiza Toffano SeidelAndrade, Maria AuxiliadoraMachado, Bruna Aparecida SouzaRezende, Cíntia Silva Minafra e2020-08-20T18:07:57Zoai:ojs.pkp.sfu.ca:article/2440Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:03.375605Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Strategies for the reduction of Campylobacter thermotolerants in broilers
Estrategias para la reducción de termotolerantes de Campylobacter en polos
Estratégias para redução de Campylobacter termotolerantes em frangos
title Strategies for the reduction of Campylobacter thermotolerants in broilers
spellingShingle Strategies for the reduction of Campylobacter thermotolerants in broilers
Strategies for the reduction of Campylobacter thermotolerants in broilers
Calazans, Luiza Toffano Seidel
Aves de corral
Bioseguridad
Campylobacter.
Aves de corte
Biosseguridade
Campylobacter.
Poultry
Biosecurity
Campylobacter.
Calazans, Luiza Toffano Seidel
Aves de corral
Bioseguridad
Campylobacter.
Aves de corte
Biosseguridade
Campylobacter.
Poultry
Biosecurity
Campylobacter.
title_short Strategies for the reduction of Campylobacter thermotolerants in broilers
title_full Strategies for the reduction of Campylobacter thermotolerants in broilers
title_fullStr Strategies for the reduction of Campylobacter thermotolerants in broilers
Strategies for the reduction of Campylobacter thermotolerants in broilers
title_full_unstemmed Strategies for the reduction of Campylobacter thermotolerants in broilers
Strategies for the reduction of Campylobacter thermotolerants in broilers
title_sort Strategies for the reduction of Campylobacter thermotolerants in broilers
author Calazans, Luiza Toffano Seidel
author_facet Calazans, Luiza Toffano Seidel
Calazans, Luiza Toffano Seidel
Andrade, Maria Auxiliadora
Machado, Bruna Aparecida Souza
Rezende, Cíntia Silva Minafra e
Andrade, Maria Auxiliadora
Machado, Bruna Aparecida Souza
Rezende, Cíntia Silva Minafra e
author_role author
author2 Andrade, Maria Auxiliadora
Machado, Bruna Aparecida Souza
Rezende, Cíntia Silva Minafra e
author2_role author
author
author
dc.contributor.author.fl_str_mv Calazans, Luiza Toffano Seidel
Andrade, Maria Auxiliadora
Machado, Bruna Aparecida Souza
Rezende, Cíntia Silva Minafra e
dc.subject.por.fl_str_mv Aves de corral
Bioseguridad
Campylobacter.
Aves de corte
Biosseguridade
Campylobacter.
Poultry
Biosecurity
Campylobacter.
topic Aves de corral
Bioseguridad
Campylobacter.
Aves de corte
Biosseguridade
Campylobacter.
Poultry
Biosecurity
Campylobacter.
description Thermotolerant Campylobacter is related to a group of foodborne pathogens that are currently considered to be the main causes of globally occurring gastrointestinal diseases with high frequency of antimicrobial resistance. Therefore, this review aims to discuss alternatives for the control and reduction of microorganism in broiler, like biosecurity actions and nutritional strategies. Thus, it is possible to list feasible measures relating to the overall management plan for chickens from housing to transport to slaughterhouses, as well as biological and / or chemical components associated with the broiler’s feed so that they minimize contamination and, as a result, the spread of the bacteria during slaughter operations, the transmission of pathogens by food and the risk to public health.
publishDate 2020
dc.date.none.fl_str_mv 2020-02-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2440
10.33448/rsd-v9i3.2440
url https://rsdjournal.org/index.php/rsd/article/view/2440
identifier_str_mv 10.33448/rsd-v9i3.2440
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2440/1943
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 3; e75932440
Research, Society and Development; Vol. 9 Núm. 3; e75932440
Research, Society and Development; v. 9 n. 3; e75932440
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1822178749461823488
dc.identifier.doi.none.fl_str_mv 10.33448/rsd-v9i3.2440

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