Chickens play host to a diverse community of microorganisms which constitute the
microflora of the live bird. Factors such as diet, genetics and immune system activity affect …

Campylobacter is one of the most important causative agents of foodborne illnesses
worldwide. The poultry reservoir is the main source of Campylobacter. Within the broiler …

Slaughterhouses are a key source of bacterial contamination in poultry meat and products,
which is a major health and economic concern for several public authorities. This study …

Abstract In 2012, the European Food Safety Authority (EFSA) proposed harmonised
epidemiological indicators (HEIs) for poultry at different production stages: Salmonella …

In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler
carcasses was performed. At each selected process stage (scalding, plucking, evisceration …

Understanding the bacterial community profile through poultry processing could help the
industry to produce better poultry products. In this study, 10 chicken carcasses were …

Campylobacter carcass contamination was quantified across the slaughter line during
processing of Campylobacter positive batches. These quantitative data were combined …

Escherichia coli shows the potential of indicating foodborne pathogens. The purpose of this
study is to investigate the association between E. coli and foodborne pathogens such as …

Good process hygiene in broiler slaughter is paramount to achieve safe products with long
shelf-lives. Here we investigated changes in bacterial load and diversity on chicken …

Risk categorisation of abattoirs based on their hygiene process performances has been
suggested as an essential component of a risk-based meat safety assurance system. Two …