Take up most of the bacteria causes food poisoning due source of contaminated meat and other products of animal origin to the first exporters during the second life and after slaughter. In the first case, the bacteria can reach the meat and other animal products infected during the life of the animal for example, blood poisoning and in cases of communicable diseases and when special cases of others for poisoning due to localized inflammatory foci, which occurs most often in cases of forced slaughter outside the slaughterhouse or at home. Or because of the outbreak of intestinal microflora in the blood due to the pressure and effort and fatigue.
The main sources of poisoning Baktra pollution is through the outer perimeter (animal and lounges, equipment and devices, workers and others) during the initial stages of processing (skinning and cavitation and chipping and other), as well as during transport and handling.
Includes Baloudi poisoning poisoning Aloudia bacterium Claustredyadm Botolenam (poisoning Alboutchlna), one of the foreign protein toxins. As well as poisoning Baatarat internal Staphylococcus aureus The infection will mention the poisoning intoxication Basalmonilla. Often be infected meat poisoning poisoning And because of the conditions and circumstances that occur poisoning (the sources of pollution, the conditions for the survival and growth of virus, etc. ..).
