Danish strategies to controlCampylobacterin broilers and broiler meat: facts and effects

Abstract

SUMMARYThermotolerantCampylobacterspp. have been the most common bacterial cause of human gastrointestinal disease in Denmark since 1999. In 2003, the Danish voluntary strategy to controlCampylobacterwas intensified. The focus was on biosecurity, allocation of meat fromCampylobacter-negative broilers to the production of chilled products, and consumer information campaigns. From 2002 to 2007, the percentage ofCampylobacter-positive broiler flocks at slaughter decreased from 43% to 27%. After processing,Campylobacter-positive samples of chilled broiler meat fell from 18% in 2004 to 8% in 2007. Furthermore, the number of registered humanCampylobactercases decreased by 12%; from 4379 cases in 2002 to 3865 cases in 2007. We believe that the observed decrease in the occurrence ofCampylobacterin broilers and broiler meat and the coincidental fall in the number of registered human cases is, in part, a result of the implemented control strategy.