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Reducing the risk of food borne pathogens (Campylobacter) in pre-slaughter piges vis short-time feeding with prebiotics

Jensen, Annette Nygaard; Hansen, Laurits Lydehøj and Baggesen, Dorte Lau (2008) Reducing the risk of food borne pathogens (Campylobacter) in pre-slaughter piges vis short-time feeding with prebiotics. In: book, 21st International ICFMH Symposium Food Micro 2008, p. 310.

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Summary

Pigs constitute a natural reservoir of Campylobacter spp., which implies a food safety concern. A potential means to control pathogens is inclusion of non-digestible oligosaccharides (prebiotics) in the diet. Prebiotics act by stimulating the growth of fermenting bacteria beneficial for the gastrointestinal health of the host. This study aimed to assess a possible Campylobacter spp. reducing effect of feeding pigs with lupin and chicory just prior to slaughter.
The short-term inclusion of lupin in pigs’ diet prior to slaughter reduced the excretion level of naturally occurring Campylobacter. This indicates a lower risk of carcass contamination at slaughter and then a lower infection risk associated with consumption of pork.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:Pigs, prebiotics, chicory, lupin, campylobacter, food safety
Subjects: Animal husbandry > Health and welfare
Research affiliation: Denmark > DARCOF III (2005-2010) > QEMP - Integrity and quality of organic meat and egg
Denmark > DTU - Technical University of Denmark
Deposited By: Jensen, Ms Annette Nygaard
ID Code:18117
Deposited On:14 Dec 2010 12:27
Last Modified:10 Jan 2011 09:24
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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