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[Significance for food hygiene of salmonellae--ecology and risks].
Z Gesamte Hyg. 1989 Nov; 35(11):660-2.ZG

Abstract

Foodstuffs are the main source of Salmonellae. Infection risks for the consumer are caused by the occurrence of the bacteria in animals and by consumption of raw food of animal origin. Specially risks arise, when bacteremia in animals caused by stress in the time before slaughtering is not diagnosed. Slaughtered poultry contains more frequently Salmonellae than hens eggs, but the eggs represent the higher infectious risk. Other risks for salmonellosis in man are caused by imperfect decontamination during production of foods and by incorrect handling of foods.

Authors

Fehlhaber K
No affiliation info available

MeSH

AnimalsFood ContaminationHumansRisk FactorsSalmonellaSalmonella InfectionsSalmonella Infections, AnimalSepsisZoonoses

Pub Type(s)

English Abstract
Journal Article

Language

ger

PubMed ID

2609683

Citation

Fehlhaber, K. "[Significance for Food Hygiene of Salmonellae--ecology and Risks]." Zeitschrift Fur Die Gesamte Hygiene Und Ihre Grenzgebiete, vol. 35, no. 11, 1989, pp. 660-2.
Fehlhaber K. [Significance for food hygiene of salmonellae--ecology and risks]. Z Gesamte Hyg. 1989;35(11):660-2.
Fehlhaber, K. (1989). [Significance for food hygiene of salmonellae--ecology and risks]. Zeitschrift Fur Die Gesamte Hygiene Und Ihre Grenzgebiete, 35(11), 660-2.
Fehlhaber K. [Significance for Food Hygiene of Salmonellae--ecology and Risks]. Z Gesamte Hyg. 1989;35(11):660-2. PubMed PMID: 2609683.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Significance for food hygiene of salmonellae--ecology and risks]. A1 - Fehlhaber,K, PY - 1989/11/1/pubmed PY - 1989/11/1/medline PY - 1989/11/1/entrez SP - 660 EP - 2 JF - Zeitschrift fur die gesamte Hygiene und ihre Grenzgebiete JO - Z Gesamte Hyg VL - 35 IS - 11 N2 - Foodstuffs are the main source of Salmonellae. Infection risks for the consumer are caused by the occurrence of the bacteria in animals and by consumption of raw food of animal origin. Specially risks arise, when bacteremia in animals caused by stress in the time before slaughtering is not diagnosed. Slaughtered poultry contains more frequently Salmonellae than hens eggs, but the eggs represent the higher infectious risk. Other risks for salmonellosis in man are caused by imperfect decontamination during production of foods and by incorrect handling of foods. SN - 0049-8610 UR - https://www.unboundmedicine.com/medline/citation/2609683/[Significance_for_food_hygiene_of_salmonellae__ecology_and_risks]_ DB - PRIME DP - Unbound Medicine ER -