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Journal article

Integrated approach leads to less Campylobacter

By Rosenquist, Hanne1,2; Hald, Birthe1,3; Borck Høg, Birgitte1,2; Boysen, Louise1,2

From

National Food Institute, Technical University of Denmark1

Division of Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark2

Division of Food Microbiology, National Food Institute, Technical University of Denmark3

Methods of reducing the risk of Campylobacter infection during indoor broiler (chicken) production are discussed, including: risk management intiatives; biosecurity measures; scheduled slaughter; hygiene and decontamination; and improving consumer information.

Language: English
Year: 2012
Pages: 11-12
ISSN: 13883119
Types: Journal article
ORCIDs: Borck Høg, Birgitte and Boysen, Louise

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