Campylobacter spp. in food products of animal origin

Campylobacter spp. in food products of animal origin

Despite research already conducted within the last 30 years, campylobacteriosis remains the most common bacterial foodborne infection in the world. Little is known about the characteristics of Campylobacter and the survival of this apparently fragile organism in the food chain. The present literatur...

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Bibliographic Details
Main Authors: Raja ASMAI, Reda TRIQUI, Hakim KARIB, Brahim BOUCHRIF, Khadija ES-SOUCRATTI, Houda EN-NASSIRI
Format: Article
Language:English
Published: Institut Agronomique et Vétérinaire Hassan II 2019-09-01
Series:Revue Marocaine des Sciences Agronomiques et Vétérinaires
Subjects:
Campylobacter spp.
Human campylobacteriosis
prevalence
food
Online Access:https://www.agrimaroc.org/index.php/Actes_IAVH2/article/view/744

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