Bacteria in goat meat - biological danger
2011
Ivanović, S., Scientific Veterinary Institute of Serbia, Belgrade (Serbia) | Pavlović, I., Scientific Veterinary Institute of Serbia, Belgrade (Serbia) | Žujović, M., Institute for Animal Husbandry, Belgrade-Zemun (Serbia) | Tomić, Z., Institute for Animal Husbandry, Belgrade-Zemun (Serbia) | Memiši, N., Mlekara AD, Subotica (Serbia)
In the world, especially in China, India, Pаkistаn and Nigeria goat meat represents an important foodstuff in nutrition of people. Goat meat is being increasingly consumed in Serbia owing to its distinctive taste and desirable chemical composition. As many other types of meat, goat meat can be the source of pathogenic bacteria. Bacteria can find their way into meat of healthy goats or goats with no clinical symptoms premortally (infection) or postmortally (contamination). For these reasons EU has included in its programme of monitoring zoonosis and zoonotic agents’ microbiological pathogens which cause the majority of alimentary diseases in humans today. Among them, Campylobacter and Salmonella cause by far the largest number of infections in humans and followed by Listeria monocytogenes.
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