חיפוש מתקדם
Journal of Dairy Science

Queiroz, O.C.M., Animal Health and Nutrition, Ch. Hansen, Buenos Aires, Argentina;

Ogunade, I.M., Division of Food and Animal Science, College of Agriculture, Food Science and Sustainable Systems, Kentucky State University, Frankfort, Germany;

Adesogan, A.T., Department of Animal Sciences, Institute of Food and Agricultural Science, University of Florida, Gainesville, United States

Silage is one of the main ingredients in dairy cattle diets and it is an important source of nutrients, particularly energy and digestible fiber. Unlike properly made and managed silage, poorly made or contaminated silage can also be a source of pathogenic bacteria that may decrease dairy cow performance, reduce the safety and quality dairy products, and compromise animal and human health. Some of the pathogenic bacteria that are frequently or occasionally associated with silage are enterobacteria, Listeria, Bacillus spp., Clostridium spp., and Salmonella. The symptoms caused by these bacteria in dairy cows vary from mild diarrhea and reduced feed intake by Clostridium spp. to death and abortion by Listeria. Contamination of food products with pathogenic bacteria can cause losses of millions of dollars due to recalls of unsafe foods and decreases in the shelf life of dairy products. The presence of pathogenic bacteria in silage is usually due to contamination or poor management during the fermentation, aerobic exposure, or feed-out stages. Silage additives and inoculants can improve the safety of silage as well as the fermentation, nutrient recovery, quality, and shelf life. This review summarizes the literature on the main foodborne pathogens that occasionally infest silage and how additives can improve silage safety. © 2018 American Dairy Science Association

Animal Health and Nutrition, Ch. Hansen, Buenos Aires, Argentina; Division of Food and Animal Science, College of Agriculture, Food Science and Sustainable Systems, Kentucky State University, Frankfort, Germany; Department of Food Science, Agricultural Research Organization, the Volcani Center, Bet Dagan, Israel; Department of Animal Sciences, Institute of Food and Agricultural Science, University of Florida, Gainesville, United States

פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Silage review: Foodborne pathogens in silage and their mitigation by silage additives
101

Queiroz, O.C.M., Animal Health and Nutrition, Ch. Hansen, Buenos Aires, Argentina;

Ogunade, I.M., Division of Food and Animal Science, College of Agriculture, Food Science and Sustainable Systems, Kentucky State University, Frankfort, Germany;

Adesogan, A.T., Department of Animal Sciences, Institute of Food and Agricultural Science, University of Florida, Gainesville, United States

Silage review: Foodborne pathogens in silage and their mitigation by silage additives

Silage is one of the main ingredients in dairy cattle diets and it is an important source of nutrients, particularly energy and digestible fiber. Unlike properly made and managed silage, poorly made or contaminated silage can also be a source of pathogenic bacteria that may decrease dairy cow performance, reduce the safety and quality dairy products, and compromise animal and human health. Some of the pathogenic bacteria that are frequently or occasionally associated with silage are enterobacteria, Listeria, Bacillus spp., Clostridium spp., and Salmonella. The symptoms caused by these bacteria in dairy cows vary from mild diarrhea and reduced feed intake by Clostridium spp. to death and abortion by Listeria. Contamination of food products with pathogenic bacteria can cause losses of millions of dollars due to recalls of unsafe foods and decreases in the shelf life of dairy products. The presence of pathogenic bacteria in silage is usually due to contamination or poor management during the fermentation, aerobic exposure, or feed-out stages. Silage additives and inoculants can improve the safety of silage as well as the fermentation, nutrient recovery, quality, and shelf life. This review summarizes the literature on the main foodborne pathogens that occasionally infest silage and how additives can improve silage safety. © 2018 American Dairy Science Association

Scientific Publication
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