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Development of an Intervention that Targets Campylobacter's Amino Acid Fermentation Niche

Investigators
Anderson, Robin
Institutions
USDA - Agricultural Research Service
Start date
2008
End date
2009
Objective
To develop a preharvest strategy employing inhibitors of amino acid fermentation, such as thymol and diphenyl iodium chloride (DIC), to reduce carriage of Campylobacter in swine.
More information
Approach: Inhibitors of amino acid fermentation will be tested against Campylobacter spp. in vitro and in vivo to determine optimal levels needed to achieve efficacious control of this pathogen.
Funding Source
Agricultural Research Service
Project number
6202-32000-020-41T
Accession number
413338
Categories
Bacterial Pathogens
Campylobacter
Commodities
Meat, Poultry, Game