Pregledni rad
Rigorous Sanitary Measures to Reduce Campylobacter in Chicken Production as an Alternative to the Prophylaxis Use of Antibiotics
Elma Hrustemović
orcid.org/0000-0002-3895-6441
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90, Sarajevo 71000, Bosnia and Herzegovina
*
Faruk Čaklovica
; Faculty of Veterinary Medicine, University of Sarajevo, Zmaja od Bosne 90, Sarajevo 71000, Bosnia and Herzegovina
Vesna Jaki-Tkalec
orcid.org/0000-0001-5944-7227
; Croatian Veterinary Institute, Križevci Veterinary Institute, Ivana Zakmardija Dijankovečkog 10, Križevci 48260, Croatia
Sanja Furmeg
orcid.org/0009-0007-8028-9068
; Croatian Veterinary Institute, Križevci Veterinary Institute, Ivana Zakmardija Dijankovečkog 10, Križevci 48260, Croatia
Zrinka Štritof
orcid.org/0000-0001-9202-7961
; Faculty of Veterinary Medicine, University of Zagreb, Vjekoslava Heinzela 55, Zagreb 10000, Croatia
Nikola Paripović
; Faculty of Veterinary Medicine, University of Zagreb, Vjekoslava Heinzela 55, Zagreb 10000, Croatia
Usman Mir Khan
orcid.org/0000-0002-4950-5769
; National Institute of Food Science and Technology, University of Agriculture Faisalabad (UAF) 38000, Pakistan
* Dopisni autor.
Sažetak
Campylobacteriosis is a leading cause of food poisoning in Europe, the USA, Australia and New Zealand,
and identifying reservoirs of infection is important in disease prevention. Although campylobacteriosis is
considered rare in Africa, research indicates that chicken meat is contaminated in African countries as
well. Monitoring the prevalence of Campylobacter jejuni and Campylobacter coli in broiler meat
production indicates variability depending on the country, season, source of the sample and hygiene in
primary production (farms) and broiler meat processing (slaughterhouses/production plants). Therefore,
the purpose of this review was to improve the understanding of the impact of implementing appropriate
sanitation measures on reducing contamination with Campylobacter species in primary production and
processing of chicken meat, in facilities with implemented HACCP and Halal control systems. The
alignment with EU legislation regulates hygiene criteria in primary production and processing of chicken
meat. The application of rigorous hygiene measures at all stages of chicken meat production can reduce
the number of thermophilic Campylobacter species on broiler chicken carcasses. By setting the
recommended EU critical limit of 1000 CFU/g for contamination of broiler neck skin in slaughterhouses,
the incidence of campylobacteriosis can be reduced by 40% to 90%.
Ključne riječi
Antibiotics; Campylobacter; primary production and processing of chicken meat; sanitary measures
Hrčak ID:
333505
URI
Datum izdavanja:
30.6.2025.
Posjeta: 599 *