Determination of the cytotoxic activity of Campylobacter strains isolated from bovine and swine carcasses in north-eastern Poland.

The study was carried out to determine the cytotoxin production by Campylobacter spp. isolated from slaughtered cattle and swine in north-eastern Poland. In total three commercial slaughterhouses were sampled during one year.

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland.

During the recent years, an immense increase in the number of food poisoning cases in people caused by Campylobacter (C.) species has occurred. Raw milk, next to poultry meat, is considered the most frequent cause of food poisoning in people caused by the subject bacteria, although it is not always possible to isolate Campylobacter cells from the incriminated milk.

Influence of green muscle disease on quality of meat subjected to thermal treatment.

As a result of continuous increase in poultry production and poultry breeding selection numerous forms of diseases appeared including the green muscle disease. The goal of the study was to determine the influence of the green muscle disease on quality of meat subjected to thermal processing. The material for the study consisted of 55 samples of the major pectoral muscles originating from female post-production turkeys and turkey broilers.

Campylobacter spp.--a significant microbiological hazard in food. II. Lesions and infection development, pathogenic mechanisms and complications.

Infections with Campylobacter spp. occur as a result of consumption of live cells with food. In developing countries those infections are immensely common, particularly during early childhood and 5 to 10 cases can appear during the initial two years of life.

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing.

Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing.