Publications by authors named "Berengere Chidaine"
Article Synopsis
- Campylobacter is a major food-borne illness, found in many animals and environments, but its genetic diversity complicates studies on it.
- The study examined how Campylobacter strains change genetically through laboratory subcultures and in pigs, using two specific typing methods for analysis.
- Results showed no changes in lab conditions, but significant genetic variability (13%-21%) occurred in pigs infected with a specific strain of C. coli, highlighting the need to understand strain changes in real-world scenarios.
Sows have been identified as a source of Campylobacter contamination in piglets. We carried out a one-year study, in 2008, at 53 farrow-to-finish farms in Brittany, France, to determine the proportion of sows excreting Campylobacter. We also determined the genotypes of the Campylobacter isolates.
View Article and Find Full Text PDFSalmonella is a well-documented pathogen known to occur in a wide range of foods, especially poultry products. The most frequently reported food-sources of human infection are eggs and egg products. In this study, in order to describe Salmonella contamination of egg products, 144 liquid egg samples were collected from 3 different egg-breaking plants during the 3 sampling periods.
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