The Economics of Reducing Campylobacter at Different Levels within the Belgian Poultry Meat Chain

Keyphrases

• Belgian 100%
• Poultry Meat 100%
• Campylobacter 100%
• Meat Supply Chain 100%
• Belgium 60%
• Cost-benefit 60%
• Carcass 40%
• Lactic Acid 40%
• Cost of Illness 40%
• Phage Therapy 40%
• Electrolyzed Oxidizing Water 40%
• Intervention Measures 40%
• Process Plant 40%
• Irradiation 40%
• Human Campylobacteriosis 40%
• Kitchen 20%
• Public Health Risk 20%
• Intervention Costs 20%
• Food Handling 20%
• Poultry Science 20%
• High Efficacy 20%
• Campylobacteriosis 20%
• Meat Sector 20%
• Campylobacter Infections 20%
• Risk Management 20%
• Decontamination 20%
• Farm Level 20%
• Water Application 20%
• Kitchen Hygiene 20%
• Cost Reduction 20%
• Crust Freezing 20%

Food Science

• Poultry Meat 100%
• Campylobacter 100%
• Lactic Acid 40%
• Food Handling 20%
• Nutrition Policy 20%