The antagonistic activities of lactic acid bacteria against Campylobacter spp. dangerous human pathogens present in poultry meat
2016
Szosland-Fałtyn,A. | Bartodziejska,B. | Królasik,J. | Paziak-Domańska,B.
unknown. Poultry is one of the most widely consumed meat in the world. At the same time it is one of the most contaminated by the presence of Campylobacter spp. meats, because of the prevalence of this pathogen in the gastrointestinal tract of live animals, putting consumers' health safety at risk. On average, up to 80 percent of human capylobacteriosis cases are caused by the consumption of poultry meat, contaminated with Campylobacter spp. Therefore, developed methods to eliminate this pathogen focus on its inactivation at the level of primary production. This article aims to review the current state of knowledge on Campylobacter spp., dangerous human pathogens, poultry borne, including their sensitivity to metabolites of lactic acid bacteria and inhibitory effect.
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