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A Priadi
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Clostridial necrotic enteritis: field cases and the role of vaccination against coccidiosis to the incidence in broiler chicken Natalia, Lily; Priadi, A
Indonesian Journal of Animal and Veterinary Sciences Vol 8, No 1 (2003)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.073 KB) | DOI: 10.14334/jitv.v8i1.373

Abstract

A study of necrotic enteritis in broiler chicken was carried out in West Java. Isolates of highly toxigenic C. perfringens of type C were isolated from field cases of necrotic enteritis which most frequently occured in chicken with vaccine-inducedcoccidial lesions. Experimental study in broiler chicken was conducted to determine the predisporing factor for necroric enteritis. Three possible factors were evaluated, those were feeding with high animal protein ingreadients, vaccination with live attenuated anticoccidial vaccine, and feeding with spores of C. perfringens type A and C. The occurrence of intestinal coocidial leions in chicks vaccinated with life attenuated anticoccidial vaccine was demonstrated. The highest mortality and the significant intestinal lesions of chickens were observed in group treated with live attenuated anticoccidial vaccine and C. perfringens type A and C spores (P<0.01). From the experiment, it was found that vaccine induced-coccidial lesions and C. perfringens type A and C were the predisposing factors of necrotic enteritis. These results suggest that the concurrent infection with coccidia and C. perfringens has a synergistic effect on mortality and intestinal lesions in necrotic enteritis.   Key words : Clostridial necrotic enteritis, broiler chicken, coccidiosis
Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point) Murdiati, T.B; Priadi, A; Rachmawati, S; ., Yuningsih
Indonesian Journal of Animal and Veterinary Sciences Vol 9, No 3 (2004)
Publisher : Indonesian Animal Sciences Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.15 KB) | DOI: 10.14334/jitv.v9i3.406

Abstract

The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in Bandung dan one unit in Jakarta produced pasteurized milk with lower number of microbes than the other units, due to better management and control applied along the chain of production. Penisilin residues was detected in raw milk used by unit in Bogor. Six critical points and the hazard might arise in those points were identified, as well as how to prevent the hazards. Quality assurance system such as HACCP would be able to produce high quality and safety of pasteurised milk, and should be implemented gradually.   Key words: Pasteurised milk, food safety, HACCP
Clostridial necrotic enteritis: field cases and the role of vaccination against coccidiosis to the incidence in broiler chicken Lily Natalia; A Priadi
Jurnal Ilmu Ternak dan Veteriner Vol 8, No 1 (2003): MARCH 2003
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.073 KB) | DOI: 10.14334/jitv.v8i1.373

Abstract

A study of necrotic enteritis in broiler chicken was carried out in West Java. Isolates of highly toxigenic C. perfringens of type C were isolated from field cases of necrotic enteritis which most frequently occured in chicken with vaccine-inducedcoccidial lesions. Experimental study in broiler chicken was conducted to determine the predisporing factor for necroric enteritis. Three possible factors were evaluated, those were feeding with high animal protein ingreadients, vaccination with live attenuated anticoccidial vaccine, and feeding with spores of C. perfringens type A and C. The occurrence of intestinal coocidial leions in chicks vaccinated with life attenuated anticoccidial vaccine was demonstrated. The highest mortality and the significant intestinal lesions of chickens were observed in group treated with live attenuated anticoccidial vaccine and C. perfringens type A and C spores (P<0.01). From the experiment, it was found that vaccine induced-coccidial lesions and C. perfringens type A and C were the predisposing factors of necrotic enteritis. These results suggest that the concurrent infection with coccidia and C. perfringens has a synergistic effect on mortality and intestinal lesions in necrotic enteritis.   Key words : Clostridial necrotic enteritis, broiler chicken, coccidiosis
Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point) T.B Murdiati; A Priadi; S Rachmawati; Yuningsih .
Jurnal Ilmu Ternak dan Veteriner Vol 9, No 3 (2004): SEPTEMBER 2004
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.15 KB) | DOI: 10.14334/jitv.v9i3.406

Abstract

The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in Bandung dan one unit in Jakarta produced pasteurized milk with lower number of microbes than the other units, due to better management and control applied along the chain of production. Penisilin residues was detected in raw milk used by unit in Bogor. Six critical points and the hazard might arise in those points were identified, as well as how to prevent the hazards. Quality assurance system such as HACCP would be able to produce high quality and safety of pasteurised milk, and should be implemented gradually.   Key words: Pasteurised milk, food safety, HACCP
Co-Authors Lily Natalia S Rachmawati T.B Murdiati Yuningsih .