Scientific Findings: Thermotolerant Campylobacter during Broiler Rearing

Thermotolerant Campylobacter during Broiler Rearing: Risk Factors and Intervention

Thermotolerant Campylobacters are one of the most important bacterial causative agents of human gastrointestinal illness worldwide. In most EU member states human campylobacteriosis is mainly caused by infection with Campylobacter jejuni or Campylobacter coli following consumption or inadequate handling of Campylobacter-contaminated poultry meat. Currently there is not an effective strategy to control Campylobacter colonization of broilers during rearing. This review describes the public health problem posed by Campylobacter presence in broilers and lists all currently known measures that have been researched to lower the numbers of Campylobacter bacteria in broilers during rearing. It also discusses the most promising measures and which measures should be investigated further. Comprehensive Reviews in Food Science and Food Safety, Volume 14, Issue 2, pages 81–105, March 2015.