Campylobacter spp in broilers and how to prevent it
From a food safety standpoint, Campylobacter jejuni is the most important bacteria in poultry production. It is one of the species responsible for the increased intestinal infections in humans with an origin in broiler farms. Contamination of carcasses with intestinal content in slaughterhouses is a frequent cause of transmission.
From a food safety standpoint, Campylobacter jejuni is the most important bacteria in poultry production. It is one of the species responsible for the increased intestinal infections in humans with an origin in broiler farms. Contamination of carcasses with intestinal content in slaughterhouses is a frequent cause of transmission. However, reducing the incidence of Campylobacter spp. in broilers farms has been demonstrated to decrease the number of human infections caused by this bacteria.
The majority of campylobacteriosis cases are self-limiting. Although antibiotics are used generally for bacterial killing, treatment with antibiotics cannot completely prevent campylobacteriosis. In addition, the increasing resistance of Campylobacter to antibiotics is a growing public health concern worldwide and may cause adverse effects on human and animal health.
Thus, prevention strategies must be applied in commercial operations to decrease the colonization of Campylobacter jejuni and consequently the transmission to poultry products.
Strategies to control Campylobacter jejuni in broilers
Biosecurity measures
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