Journal article
Danish strategies to control Campylobacter in broilers and broiler meat: facts and effects
Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Danish Veterinary and Food Administration3
Section of Poultry Diseases, Division of Poultry, Fish and Fur Animals, National Veterinary Institute, Technical University of Denmark4
Division of Poultry, Fish and Fur Animals, National Veterinary Institute, Technical University of Denmark5
National Veterinary Institute, Technical University of Denmark6
Statens Serum Institut7
Thermotolerant Campylobacter spp. have been the most common bacterial cause of human gastrointestinal disease in Denmark since 1999. In 2003, the Danish voluntary strategy to control Campylobacter was intensified. The focus was on biosecurity, allocation of meat from Campylobacter-negative broilers to the production of chilled products, and consumer information campaigns.
From 2002 to 2007, the percentage of Campylobacter-positive broiler flocks at slaughter decreased from 43% to 27%. After processing, Campylobacter-positive samples of chilled broiler meat fell from 18% in 2004 to 8% in 2007. Furthermore, the number of registered human Campylobacter cases decreased by 12%; from 4379 cases in 2002 to 3865 cases in 2007.
We believe that the observed decrease in the occurrence of Campylobacter in broilers and broiler meat and the coincidental fall in the number of registered human cases is, in part, a result of the implemented control strategy.
| Language: | English |
|---|---|
| Publisher: | Cambridge University Press |
| Year: | 2009 |
| Pages: | 1742-1750 |
| ISSN: | 14694409 and 09502688 |
| Types: | Journal article |
| DOI: | 10.1017/S0950268809002684 |
| ORCIDs: | Boysen, Louise and Borck, Birgitte |
