Publikationsdatenbank

Management strategies for prevention of Campylobacter infections through the poultry food chain:
a European perspective (2021)

Art

Buchbeitrag

Autoren

Alter, Thomas (WE 8)

Reich, Felix

Forschungsprojekt

PAC-CAMPY - IP2: Biofilme und Strategien zu deren Reduktion

Quelle

Fighting Campylobacter infections : towards a One Health approach — Steffen Backert (Hrsg.)

Cham: Springer, 2021. Current topics in microbiology and immunology ; 431 — S. 79–102

ISBN: 978-3-030-65480-1

Sprache

Englisch

Verweise

URL (Volltext): https://link.springer.com/chapter/10.1007%2F978-3-030-65481-8_4

DOI: 10.1007/978-3-030-65481-8_4

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.