Salmonella enterica is one of dangerous food-borne pathogens listed by the World Health Organization (WHO). In Vietnam, poultry most widely eaten meats and reported as a common source S. contamination. The aim this study was to examine multi-resistant strains, identify susceptibility antibiotics using 15 different types medications perform sequencing analyze antibiotic resistance genes, genotyp...

The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 degrees C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the wh...

Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses were analyzed to evaluate the efficacy of five post-chill water treatments consisting of 0.004% (40ppm) total chlorine, 0.04% (400ppm) or 0.1% (1000ppm) peracetic acid (PAA), and 0.1% (1000ppm) or 0.5% (5000ppm) lysozyme against Salmonel...

Salmonella is frequently reported as a cause of food-borne illness. The emergence of antimicrobial resistant Salmonella associated with meat products has heightened concerns regarding antimicrobial use in food animal production. Eighty Salmonella isolates recovered from fresh whole chicken carcasses purchased at retail outlets were examined for susceptibility to 18 antimicrobials. Fifteen serot...

Introduction The Campylobacter spp. are reported as the most common gastrointestinal bacterial pathogen in humans. According to the European Food Safety Authority (EFSA) report the number of cases in EU in 2005 was 197 363 (EFSA 2006). Comparing to 2004 a 7.8 % increase was observed. Poultry meat products are considered to be a major source of campylobacteriosis (EFSA 2005). The final product c...