สืบค้นงานวิจัย
The Microbiological Risk Assessment of Campylabaeter jejuni in Broilers in Thailand
Sukhuntha Osiriphun - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): The Microbiological Risk Assessment of Campylabaeter jejuni in Broilers in Thailand
ผู้แต่ง / หัวหน้าโครงการ (EN): Sukhuntha Osiriphun
บทคัดย่อ (EN): high risk parameters in broiler slaughter that affected the amount of Campy/ahaeter spp. were scald tank water temperature, plucking feather. processing time, and residual chlorine in chilling water. In second and third studies, the number of C jejuni and major parameters at scalding and chilling steps were determined. Tornado analysis of C. jejunt in broiler carcass during scalding process shown Total Solids is the highest impact to C. jejuni on scalding carcass. After total solids were the impacts of processing time, temperature of scald tank water, overflow rate, temperature of overflow water, temperature of scald tank water, number of C. jejuni in scald tank water, and pH of scald tank water. In chilling process, some of important risk parameters were temperature and pH of chilling water because they have high sensitivity for both pre and post-chilling processes. Risk estimation was developed for campylobacteriosis illness caused by chicken meat consumption for high risk group, children under 5 years of age, in Thailand. The doseresponse parameters were used to calculate the risk estimate. The probability of acquiring campylobacteriosis from consumption of contaminated chicken was found to be 0.247. Probability of campylobacteriosis illness caused from chicken meat consumption in Thailand of actual and model data were 0.0541 and 0.0809, respectively. This study suggests that 70 to 165 organisms of C. jejuni in chicken meat are sufficient to cause infection for Thai high risk group. The number of Campy/obacteriosis cases caused by chicken meat consumption per year for children aged less than or equal to 5 years is predicted and risk of chicken meat consumption with C. jejuni contamination is also explored. Beta Poisson model predicted 5,284, 1,097, 210, 42, and 9 consumers become ill from the ingestion of C. jejuni at 1.53, 2.53, 3.53,4.53 and, 5.53 LogDose/serving, respectively. The most significant sensitivity factors that impact to incidence of C. jejuni for children below 5 years of age in Thailand is meal size or volume of chicken meat product per meal and the contamination levels of C. jejuni in chicken meat.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): http://dcms.thailis.or.th/dcms/dccheck.php?Int_code=54&RecId=12252&obj_id=35333
เผยแพร่โดย (EN): มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี
คำสำคัญ (EN): Campylobacter jejuni
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Sukhuntha Osiriphun. "The Microbiological Risk Assessment of Campylabaeter jejuni in Broilers in Thailand". ไม่ระบุหน่วยงาน. ม.ป.ป.

Sukhuntha Osiriphun. "The Microbiological Risk Assessment of Campylabaeter jejuni in Broilers in Thailand". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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The Microbiological Risk Assessment of Campylabaeter jejuni in Broilers in Thailand
Sukhuntha Osiriphun
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี
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