Report: The impact of climate on sorghum utilisation in poultry diets
Climate change feed grains research examines wheat, barley, maize and sorghum for poultry diets and practical ways to protect quality and supply.
CHICKEN MEAT
Fact sheet: Differential typing of Campylobacter
Published: 21 May 2014
Publication Code: 14-031
Author(s): Templeton, Jillian
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Campylobacter (C. jejuni/C. coli) is the major cause of human gastrointestinal illness in Australia, with rates of infection approximately double those for Salmonella each year. While poultry are a source of these infections, there is a considerable body of evidence which indicates that there are other sources, for example contaminated water, unpasteurised milk and pets.
The propagated view that raw or undercooked poultry products are the major source of human Campylobacter infections is based on research from the 1980s. However, it is now recognised worldwide that there are multiple non-poultry potential sources for transmission of Campylobacter into the human population.
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