Poultry as a source of Campylobacter and related organisms.
Corry
J E
JE
Division of Food Animal Science, University of Bristol, Langford, North Somerset, UK. janet.corry@bristol.ac.uk
Atabay
H I
HI
D000003:Abattoirs; D000818:Animals; D000900:Anti-Bacterial Agents; D020640:Arcobacter / Q000302:isolation & purification; D002167:Campylobacter / Q000187:drug effects / Q000528:radiation effects; D002169:Campylobacter Infections / Q000382:microbiology / Q000662:veterinary*; D002645:Chickens; D017606:Chlorine Compounds; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D016998:Helicobacter / Q000302:isolation & purification; D006358:Hot Temperature; D006801:Humans; D019344:Lactic Acid; D008460:Meat / Q000382:microbiology*; D011200:Poultry / Q000382:microbiology*; D011201:Poultry Diseases / Q000382:microbiology; D014466:Ultraviolet Rays
D000900:Anti-Bacterial Agents; D017606:Chlorine Compounds; D019344:Lactic Acid