Prevalence and Association of spp., spp., and sp. in Poultry.

Poultry and poultry meat are considered the most important sources of human campylobacteriosis and salmonellosis. However, data about the occurrence of and concomitantly with intestinal protozoa such as sp. in poultry remain very scarce.

Simultaneous Detection of spp. and Quantification of spp. in a Real-Time Duplex PCR: Myth or Reality?

In Europe, there is a process hygiene criterion for and on broiler carcasses after chilling. The criterion gives indicative contamination values above which corrective actions are required by food business operators. The reference methods for verifying compliance with the criterion for and are international standards EN ISO 6579-1 (2017) and EN ISO 10272-2 (2017), respectively.

Survival of Co-Cultured with spp. in Aerobic Conditions.

and are responsible for the two major foodborne zoonotic diseases in Europe; poultry is the main infection source. cannot grow under aerobic conditions, but can show aerobic survival when co-cultured with other microorganisms; however, its interaction with has not been studied yet. In this study, these two bacteria were co-cultured under controlled aerobic conditions.