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Information × Registration Number 0206U000472, 0101U000821 , R & D reports Title To stady veterinary and sanitary state of poultry products (meat, eggs) during salmonellosis in commodity production units and on specialized farms, to develop the tests of evaluation and prophylactic measures. popup.stage_title Head Leonid K. Volynets, Registration Date 26-01-2006 Organization The Institute of veterinary medicine popup.description2 "Directions on bacteriological diagnosis of salmonelloses in animals" and "Instruction on the measures of prophylaxis and elimination of salmonellosis in poultry" were developed. Qualiti of meat of the poultry with salmonellosis was tested. It was established, that both white and red meat of poultry with salmonellosis differs from the meat of healthy poultry by water, protein, fat content. Caloric value and biological value of the sick poultry meat decrease. The possibility of immunoenzyme assey application as a rapid test for the detection of salmonellosis causative agent was studied. As a result of the investigations of blood sera using agglutination test 57% of positive samples were detected. The investigations were conducted of the isolation of bacteria of the salmonella genus by a classic method - bacteriological analysis using test-sistem based on PCR "Sal-test" for the detection of bacteria of the Salmonella genus. It was established that DNA fragment of the causative agent was found in 19,0% of the samples tested. Certain relation between polustability and belonging to a certain serovar was revealed. The possibility was studied of the decontamination of poultry meat using its treatment in the solution of a specific phage. Decontamination effect of the phage is clearly pronounced against a background of the temperature 35-37 0C and incubation period of 48 hours. The contamination level in the treated product shows decrease by 98,9%. Product Description popup.authors popup.nrat_date 2020-04-02 Close