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National Agricultural Library
U.S. Department of Agriculture
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  4. Effect of Dietary and Irradiation Interventions on the Pathogen Reduction and Quality of Turkey Meat

Effect of Dietary and Irradiation Interventions on the Pathogen Reduction and Quality of Turkey Meat

Objective

<OL> <LI> To determine if turkeys fed immune potentiators are resistant to experimental challenge with Salmonella and Campylobacter jejuni. <LI> To determine if immune potentiators stimulate CD4 and CD8 lymphocytes of caecal tonsils, spleen and peripheral blood. <LI> To correlate immune parameters with clearance of Salmonella and Campylobacter.

More information

<p>
Turkeys will be fed vitamin E, selenium, and conjugated linoleic acid and experimentally challenged with Salmonella and Campylobacter jejuni. Immune parameters, such as CD4 and CD8 lymphocytes, will be correlated with clearance of these potential human foodborne pathogens.
FUNDED BY IOWA STATE UNIVERSITY

Investigators
Wesley, Irene
Institution
USDA - Agricultural Research Service
Start date
2002
End date
2005
Funding Source
Agricultural Research Service
Project number
3625-32000-053-10R
Accession number
405880
Categories
Bacterial Pathogens
Campylobacter
Salmonella
Commodities
Meat, Poultry, Game