Control of campylobacter spp. in commercial poultry production
Oyarzabal OA, Backert S (2016)
Publication Type: Book chapter / Article in edited volumes
Publication year: 2016
Publisher: Springer International Publishing
Edited Volumes: Campylobacter Spp. and Related Organisms in Poultry: Pathogen-Host Interactions, Diagnosis and Epidemiology
Pages Range: 137-149
DOI: 10.1007/978-3-319-29907-5_8
Abstract
Campylobacteriosis continues to be an important disease worldwide. The most important risk factors associated with the transmission of Campylobacter spp. are the consumption of raw milk, undercooked or contaminated chicken, and raw oysters. The number of campylobacteriosis cases associated to raw milk and oysters could be greatly reduced by applying temperature treatments to the product. Although cooking is also the best control measurement for the transmission of Campylobacter spp. from chicken meat, the high contamination found in some chicken samples required a more comprehensive approach to reduce the appearance of the pathogen in the final product. This chapter reviews the intervention strategies that have been practically applied by the food industry to reduce the contamination of poultry products with Campylobacter spp. The discussion focuses on on-farm interventions and the interventions applied in processing plants. In the USA, chemical interventions have been used for approximately 20 years and have found a commercial niche in the poultry industry.
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APA:
Oyarzabal, O.A., & Backert, S. (2016). Control of campylobacter spp. in commercial poultry production. In Belchiolina Beatriz Fonseca, Heriberto Fernandez, Daise Aparecida Rossi (Eds.), Campylobacter Spp. and Related Organisms in Poultry: Pathogen-Host Interactions, Diagnosis and Epidemiology. (pp. 137-149). Springer International Publishing.
MLA:
Oyarzabal, Omar A., and Steffen Backert. "Control of campylobacter spp. in commercial poultry production." Campylobacter Spp. and Related Organisms in Poultry: Pathogen-Host Interactions, Diagnosis and Epidemiology. Ed. Belchiolina Beatriz Fonseca, Heriberto Fernandez, Daise Aparecida Rossi, Springer International Publishing, 2016. 137-149.
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