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Detection of Salmonella virulence genes from Pork

Chaudhary:Detection of Salmonella virul
Autor: J. H. Chaudhary / J. B. Nayak / M. N. Brahmbhatt
Verfügbarkeit: nur noch 3 lieferbar
Artikelnummer: 751527
ISBN / EAN: 9783659752261

Verfügbarkeit: sofort lieferbar

71,90 €
Inkl. MwSt. , zzgl. Versandkosten

Produktbeschreibung

Pork is the most popular meat consumed in the world today (44% of world meat protein consumption is derived from pork and pork products) and the demand for pork is increasing globally, due to both continuous population expansion and improvement of the living standards in many developing countries. The present production of meat in India is estimated at 5.5 million tons in 2013, which is 2.21% of the world's meat production. The meat production has increased from 764,000 tons in 1970-71 to 5.5 million tons in 2013 in India. The contribution of meat from pig is 5.31%. According to Centers for Disease Control and Prevention, USA, there are 76 million cases of food borne illnesses occur annually worldwide. A large percentage of these cases are associated with food of animal origin. Many pathogen have been associated with meat in food borne outbreaks, including Salmonella spp. Outbreaks of emerging food borne pathogens have prompted the food industry, the public and the Government to question the adequacy of current method of food production and handling. Salmonella remains one of the world's leading causes of bacterial foodborne illness.

Zusatzinformation

Autor Verlag LAP Lambert Academic Publishing
ISBN / EAN 9783659752261 Bindung Taschenbuch

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