As with other foodborne pathogen reduction strategies, the primary focus for controlling Campylobacter contamination in broiler chicken meat is on sanitation in the processing and retailing sectors. While there is large variation in published data from surveys and specific cases, Campylobacter prevalence of more than 70 percent is frequently reported for the market in Europe.
Pre-harvest recommendations to reduce contamination of poultry meat remain directed basically towards biosecurity. The reason is simple: The poultry industry does not yet have an effective and widely recognized solution to reduce Campylobacter in live birds. Even with such a solution, there is the challenge of applying it successfully in different countries and production systems.
Fortunately, a large, diverse group of experts are actively seeking a comprehensive solution to reduce the risk of Campylobacter in broiler meat by fighting this persistent pathogen in the flocks from day 1. This consortium, working under the umbrella of the Campybro Project, brings together the expertise of 10 research institutions, industry associations, and companies in four European countries. This independent, collaborative project is sponsored under a grant from the European Union for research, technological development, and demonstration.
During 2015, results from several initial trials within the Campybro Project were presented at various scientific forums in Europe (Czech Republic, United Kingdom, Italy, France, and Spain) and elsewhere (New Zealand, South Africa, and the U.S.). The first two full peer-reviewed articles about the use of available products to fight Campylobacter in live birds in Europe were published recently in the journal Poultry Science (Part A and Part B).
Variety of Products Tested
Products for inclusion in broiler feed tested in this first phase of the Campybro Project—a total of 24 alone, along with a number of combinations—are identified by their commercial or trade names and generic characterization. Most of the products are commercially available now, although some are still under development. The products include organic acids, fatty acids, monoglycerides, plant extracts, probiotics, essential oils, flavoring compounds, and a unique, proprietary fermentation product characterized by the journal article authors as “prebiotic-like” and tested only as a stand-alone product.| | | Next → | Single Page