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Food and Feed Research
2017, vol. 44, br. 2, str. 151-162
jezik rada: engleski
vrsta rada: pregledni članak
objavljeno: 26/01/2018
doi: 10.5937/FFR1702151V
Creative Commons License 4.0
Pregled mogućnosti za kontrolu Salmonella i drugih patogenih bakterija u hrani za svinje
Institut za prehrambene tehnologije, Novi Sad

e-adresa: djuro.vukmirovic@fins.uns.ac.rs

Projekat

Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (MPNTR - 31034)

Sažetak

Svaka kategorija svinja sklona je bolestima koje uzrokuju patogene bakterije što se negativno odražava na zdravlje životinja, proizvodne rezultate na farmama ili kvalitet mesa. Hrana za životinje predstavlja jedan od potencijalnih rezervoara patogenih bakterija i izvor infekcije domaćih životinja. Salmonella spp. je velika mikrobiološka pretnja hrani za životinje. Zato je važna implementacija strategija za prevenciju kontaminacije hraniva salmonelom poput smanjenja nastale prašine i poboljšanja higijene prostora i procesne opreme u fabrikama hrane za životinje, kao i ispunjenje kontrolnih mera u svakoj fazi proizvodnje. Postojeća kontaminacije hrane za životinje salmonelom može se eliminisati primenom postupka kondicioniranja i termičkih procesa (peletiranja, ekstrudiranja i ekspandovanja) koji obično slede u proizvodnji, dok se promenom fizičkog oblika hrane za svinje (grubo ili fino mlevena smesa, peletirana smesa) može uticati na uslove za razvoj salmonele u gastrointestinalnom traktu svinja. Kontaminacija hraniva patogenim bakterijama takođe može da se kontroliše dodatkom zakiseljivača, prebiotika, probiotika, kao i, u skorije vreme, eteričnih ulja u hranu za svinje. U ovom radu prikazani su i prodiskutovani različiti pristupi za kontrolu, prevenciju, i eliminisanje kontaminacije patogenim bakterijama, sa naročitim akcentom na Salmonella spp.

Ključne reči

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