The prevalence of thermotolerant Campylobacter spp. in broiler caeca and their resistance to antibiotics
Campylobacteriosis is one of the most frequent alimentary infections in humans in Europe. The numbers of reported infections have exceeded those of salmonellosis for several years. These infections are caused by thermotolerant species of the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli. The main sources of Campylobacter infections in humans are poultry and poultry … [Read more…]