Campylobacter in chicken meat: a public health concern

Chicken meat is a staple in diets worldwide, with extensive global trade and consumption. However, this popular protein source can harbor harmful bacteria, including Campylobacter. In this article, we explore the prevalence, risks, and preventive measures related to Campylobacter contamination in chicken meat.

David Corredor

Chicken meat is a staple in diets worldwide, with extensive global trade and consumption. However, this popular protein source can harbor harmful bacteria, including Campylobacter. In this article, we explore the prevalence, risks, and preventive measures related to Campylobacter contamination in chicken meat.

The chicken meat production process

• Chicken production begins at hatcheries, where chicks are reared.
• These chicks then move to various farms, ranging from organic operations with free-range rearing to intensive, enclosed chicken houses.
• After 5–7 weeks of growth, the birds are ready for slaughter.
• The subsequent processing stages—slaughtering, dressing, and chilling—are highly mechanized, with processing speeds reaching up to 175 birds per minute.
• The chilled or frozen chicken meat is then distributed and sold at retail outlets.

Campylobacter: a leading pathogen

Campylobacter is a thermotolerant bacterium responsible for a significant proportion of bacterial enteric infections in many countries. Sources of infection include the environment, water, animal contact, and food. Estimates suggest that 42% to 80% of Campylobacter cases are food-related, with poultry meat being a major culprit. In the European Union, 20–30% of human campylobacteriosis cases are attributed to poultry consumption, and 50–80% of these cases are linked to the chicken reservoir as a whole.