Jak minimalizować stopień infekcji Campylobacter spp. w stadach drobiu na etapie produkcji pierwotnej – część 1


Marcin Śmiałek, Joanna Kowalczyk, Andrzej Koncicki


Archiwum

Bakterie z rodzaju Campylobacter spp. (C.) są gram-ujemnymi, szeroko rozpowszechnionymi drobnoustrojami, a wiele z nich jako komensale przewodu pokarmowego, stwierdzane są u licznych gatunków zwierząt w tym u drobiu, ptaków ozdobnych oraz dzikich. Campylobacter spp., wraz z dwoma najczęściej notowanymi gatunkami: C. jejuni i C. coli, są termotolerancyjnymi i mikroaerofilnymi bakteriami, które znajdują sprzyjające warunki bytowania w przewodzie pokarmowym wszystkich stało-cieplnych zwierząt, a w szczególności u ptaków, które w porównaniu z innymi gatunkami zwierząt posiadają wyższą temperaturę ciała (około 41°C) (20).


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