Abstract The Campylobacter and Arcobacter genera encompass closely related species that
are ubiquitous in nature and are harboured in the gastrointestinal tract of many animals …

This review explores current and proposed on-farm interventions and assess the potential of
these interventions against Campylobacter spp. 2. Interventions such as vaccination …

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

C ampylobacter is a leading worldwide cause of foodborne illness associated with
consumption of poultry products. Unfortunately, most preharvest treatments fail to reduce this …

Campylobacter is one of the leading causes of foodborne illness worldwide and is
associated with consumption of poultry products. One potential strategy to reduce …

The inactivation and sublethal injury of Escherichia coli O157: H7, Campylobacter jejuni and
Pseudomonas aeruginosa at three temperatures (22° C, 4° C and− 18° C) were studied …

Campylobacteriosis is considered the most frequent zoonosis in humans, and the handling
and/or consumption of poultry meat is considered the main source for human infection. The …

Since cattle are a major source of food and the cattle industry engages people from farms to
processing plants and meat markets, it is conceivable that beef-products contaminated with …

Campylobacteriosis in humans is caused by thermotolerant Campylobacter spp, following
consumption of contaminated poultry, most commonly broiler. The aim of this study was to …

Detailed cleaning and disinfection programs aims to reduce infection pressure from
microorganisms from one flock to the next. However, studies evaluating the benefits to …