Campylobacter contamination of broilers: the role of transport and slaughterhouse: The role of transport and slaughterhouse

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

Uittreksel

Campylobacter is one of the most important causative agents of foodborne illnesses worldwide. The poultry reservoir is the main source of Campylobacter. Within the broiler production chain, campylobacters can only multiply in the chicken's intestinal tract. Intervention at farm level to reduce Campylobacter is thus preferred, but despite extensive study, no highly effective solutions have been found to combat Campylobacter at farm level. Slaughterhouses are experiencing great pressure to deliver carcasses with low Campylobacter contamination even when they receive and slaughter Campylobacter colonized flocks. Since 2018, a process hygiene criterion (EU 2017/1495) with the critical limit of <1000 cfu/g neck skin has been implemented in EU Member States based on the calculation done at the time of the study that human campylobacteriosis cases could be halved if all carcasses would comply with a criterion of <1000 cfu/g neck skin. This review covers Campylobacter contamination of broiler carcasses from transport through the different slaughter steps. Possible intervention methods during slaughter are discussed with a focus on the European situation, where chemicals are not allowed to disinfect carcasses.

TaalEngels
TijdschriftInternational journal of food microbiology
Volume322
Pagina's (van-tot)108564
ISSN0168-1605
DOI's
StatusGepubliceerd - 2-jun-2020
Extern gepubliceerdJa

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