Mitigation strategies for Campylobacter spp. in broiler at pre-harvest and harvest level

In contrast to other foodborne zoonotic agents an elimination of Campylobacter spp. from animal production, especially poultry production, seems not to be feasible. Therefore mitigation strategies focus on reduction of the Campylobacter spp. concentration in primary production and further minimalisation during processing. In primary production biosecurity measures (incl. hygiene barriers and restricted access) are the methods applied most commonly and most effectively so far. Experimental approaches and few field trials also showed that bacteriophages, electrolyzed oxidizing water, organic acids or medium chain fatty acids (applied via drinking water) are also effective in reducing Campylobacter prevalence and/or concentration However this reduction cannot be transferred in all cases to the situation in the slaughterhouse. Therefore additional measures have to be taken in account in the slaughterhouse to prevent cross-contamination. Logistic or scheduled slaughter can prevent cross-contamination but cannot further reduce Campylobacter concentration. Process parameters like elevated scalding temperature can contribute to such a reduction, but may also alter the product quality. Therefore no single pre- or harvest measure is sufficient for the reduction of Campylobacter concentration, but a combination of measures in both production levels is needed.