Campylobacter in poultry meat

Description

Campylobacteriosis is a major public health challenge with many human Campylobacter infections attributed to consuming contaminated poultry products. Despite a marked decrease in Campylobacter-positive chicken carcasses and improved control measures, the incidence of Campylobacteriosis remains high, a problem potentially exacerbated by the move away from routine antibiotic use in poultry production. This chapter looks at vectors of transmission for Campylobacter in the poultry supply chain. This chapter explores the range of strategies for enhancing poultry meat safety, including improved biosecurity measures, bacteriophages, probiotics, and natural antimicrobials, as well as chemical and physical treatments. Importantly, the delicate balance of these applications with environmental and sustainability The chapter discusses how these interventions, when applied optimally at various stages of the poultry production cycle, significantly reduce contamination, leading to safer poultry products.

Table of contents

• 1 Introduction
• 2 Transmission vectors for Campylobacter spp. in poultry supply chains
• 3 Pre- and post-slaughter measures to prevent Campylobacter contamination in poultry processing
• 4 The use of bacteriophages to control Campylobacter in the poultry gut
• 5 The use of probiotics in poultry feed
• 6 The use of chemical agents for decontamination
• 7 The use of natural antimicrobials
• 8 Physical decontamination treatments
• 9 Developing effective vaccines
• 10 Conclusion
• 11 References