An evaluation of the impact of abattoir processing on the levels of <i>Campylobacter</i> spp. and <i>Enterobacteriaceae</i> on broiler carcasses.

ABSTRACT:

Background

Twenty years since the monitoring of foodborne diseases started in the EU and United Kingdom, Campylobacter infection is still the most reported zoonosis. One of the crucial reasons for this is thought to be an increase in Campylobacter virulent strains in the chicken meat as a consequence of insufficient and/or inadequate controls on farm and during chicken slaughter and processing. This study aimed to investigate the impact of abattoir processing on the levels of Campylobacter spp. and Enterobacteriaceae on broiler carcasses, including the effect of hot water carcass immersion and ultrasound intervention, the abattoir's compliance with process hygiene criteria (PHC) and antimicrobial resistance in Campylobacter spp. strains.

Method

SUBMITTER: Papoula-Pereira R 

PROVIDER: S-EPMC12307395 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature