Pathology

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Regulated hypothermia can help broilers tolerate infection

The regulated hypothermia, a phenomenon described in mice to tolerate severe inflammations and infections, has just been demonstrated for the first time in broilers. →

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Campylobacter spp in broilers and how to prevent it

From a food safety standpoint, Campylobacter jejuni is the most important bacteria in poultry production. It is one of the species responsible for the increased intestinal infections in humans with an origin in broiler farms. Contamination of carcasses with intestinal content in slaughterhouses is a frequent cause of transmission. →

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Infectious Coryza – Constant Danger in Broilers

The economic impact caused by respiratory diseases is of great importance in raising broilers. The constant search for improvements has encouraged companies to invest in vaccine programs, biosecurity, and preventive management. A disease that until recently was considered only of properties with low biosecurity has worried high-tech facilities: Infectious Coryza (IC). →

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