Severity: Warning
Message: file_get_contents(https://...@gmail.com&api_key=61f08fa0b96a73de8c900d749fcb997acc09): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 143
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 143
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 209
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3098
Function: getPubMedXML
File: /var/www/html/application/controllers/Detail.php
Line: 574
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 488
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Severity: Warning
Message: Attempt to read property "Count" on bool
Filename: helpers/my_audit_helper.php
Line Number: 3100
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3100
Function: _error_handler
File: /var/www/html/application/controllers/Detail.php
Line: 574
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 488
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Campylobacter contamination of broiler carcasses has been little studied in semi-industrialized slaughterhouses in developing countries, where several steps are carried out manually or with limited technology. In this study, we performed quantification of the Campylobacter contamination on carcasses at four steps in the slaughter process in three Ecuadorian slaughterhouses. Therefore, 15 Campylobacter positive batches were sampled in three commercial slaughterhouses. For every batch, caecal content and five samples of breast skin were taken and examined for Campylobacter counts at the following steps: after plucking, after evisceration, after final washing and after water chilling. Slaughterhouse C was the only slaughterhouse in which Campylobacter counts increased significantly after evisceration. No significant differences were found between counts after evisceration and after final washing (P > 0.05). In all slaughterhouses, a significant reduction of Campylobacter counts (0.11 to 2.55 log CFU/g) was found after the chilling step. The presence of chlorine in the chilling water was associated with the highest reduction in Campylobacter counts on the carcasses. A high variability of Campylobacter counts was found within and between batches slaughtered in the same slaughterhouse. Campylobacter counts in caecal content samples were not correlated with counts on carcasses after plucking nor after evisceration.
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Source |
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http://dx.doi.org/10.1016/j.ijfoodmicro.2018.01.021 | DOI Listing |
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