on May 21, 2021
Reducing predisposing factors key in Campylobacter control
Addressing the predisposing factors that allow Campylobacter to flourish can offer broiler producers an additional strategy to improve poultry’s food safety profile.
Campylobacter has proved more difficult to control than other food borne pathogens leading to gastroenteritis, and there is evidence to suggest that campylobacteriosis is on the rise.
Given the difficulties in directly reducing Campylobacter incidence, limiting predisposing factors, such as mycotoxins, can form part of a Campylobacter control strategy.