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This chapter provides a basic understanding of the characteristics and illness, along with the sources and incidence of in the environment and food commodities. The majority of persons infected with develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The majority of spp. are motile by peritrichous flagella. The occurrence of in food products which are capable of harboring the organism, but traditionally not considered to harbor the organism, presents serious problems to food safety. Outside of preventing from ever entering the breeder or grow-out farms and being an effective method for preventing in processed broilers, the development and use of undefined competitive exclusion (CE) cultures probably have been the most effective interventions. Isolation and identification of by traditional cultural methods requires a series of steps for isolation and identification, which takes 4 to 6 days to complete. To reduce the screening time, rapid methods (i.e., miniaturized biochemical kits, antibody/ DNA-based tests, and modifications to conventional tests) are utilized to detect the presence of in sample. Increased understanding of at the molecular level will possibly lead to better intervention strategies, real-time screening methods, and a dramatic reduction of in certain food products. However, with the increase in globalization, efforts to control will continue to be a significant issue well into the future as new products are continually introduced into the food arena.

Citation: Bailey S, Richardson L, Cox N, Cosby D. 2010. , p 108-118. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch7
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Table 1.

Percent positive tests in FSIS HACCP verification samples—2006

Citation: Bailey S, Richardson L, Cox N, Cosby D. 2010. , p 108-118. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch7
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Table 2.

serotypes in humans versus chickens (slaughter), 2004

Citation: Bailey S, Richardson L, Cox N, Cosby D. 2010. , p 108-118. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch7
Generic image for table
Table 3.

Commercial antimicrobials commonly used during poultry processing

Citation: Bailey S, Richardson L, Cox N, Cosby D. 2010. , p 108-118. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch7

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