Isolation of Clostridium perfringens from swine carcasses and feces
Date
2005-01-01
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Moreno, Andrea
Ferreira, Thais
Almeida, Renata
Zucon, Luciane
Paixão, Renata
Gobbi, Débora
Gomes, Cleise
Fereirra, Antônio
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International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
Bacterial hazards are the major concern in the production of food of animal origin. Clostridium perfringens is a common cause of food-borne illness. The illness is characterized by profuse diarrhea and acute abdominal pain. At this study 30 carcass swabs from dorsal area and 30 fecal samples from a swine abattoir were analyzed over C. perfringens presence.
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Sat Jan 01 00:00:00 UTC 2005