The world production of beef, pork and poultry has increased by 260% over the last fifty years and now exceeds 320 million tons per year (in the carcass weight equivalent). The most dynamic was poultry, which is now the most mass-produced meat category with more than 118 million tons in 2017. The world’s largest poultry … [Read more…]
Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]
Campylobacteriosis is one of the most frequent alimentary infections in humans in Europe. The numbers of reported infections have exceeded those of salmonellosis for several years. These infections are caused by thermotolerant species of the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli. The main sources of Campylobacter infections in humans are poultry and poultry … [Read more…]