Variability in Campylobacter contamination levels on broiler carcasses: identification of risk factors and quantitative monitoring of Campylobacter spp. in Belgian broiler slaughterhouse (CAMPYVAR)

01 November 2010 → 31 October 2011
Federal funding: various
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Microbiology
    • Systems biology
  • Medical and health sciences
    • Laboratory medicine
    • Microbiology
    • Laboratory medicine
    • Nutrition and dietetics
    • Laboratory medicine
    • Microbiology
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Campylobacter slaughter process broiler carcasses
Project description

The project aims (i) to quantify the Campylobacter contamination on broiler carcasses throughout the slaughter process; (ii) to collect controlled qualitative data on slaughter practises and apparatus; (iii) to identify risk factors for high Campylobacter contamination levels; (iv)to describe potential intervention measures for selected risk factors, to decrease the risk of human infection related to broiler meat consumption.