Danish strategies to control Campylobacter in broilers and broiler meat: Facts and effects

Epidemiology and Infection

Volumn 137, Issue 12, 2009, Pages 1742-1750

  Rosenquist, H ^a   Boysen, L ^a   Galliano, C ^b   Nordentoft, S ^a   Ethelberg, S ^c   Borck, B ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

^c STATENS SERUM INSTITUT   (Denmark)

Author keywords

Action plan; Broiler meat; Broilers; Campylobacteriosis; Monitoring

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIUM CONTAMINATION; CAMPYLOBACTER; CAMPYLOBACTERIOSIS; CONTROL STRATEGY; DENMARK; GASTROINTESTINAL INFECTION; HUMAN; INFECTION CONTROL; INFECTION RATE; MAJOR CLINICAL STUDY; MEAT; NONHUMAN; POULTRY; PREVALENCE; ZOONOSIS; ANIMAL; BIRD DISEASE; CHICKEN; FOOD CONTROL; FOOD HANDLING; INCIDENCE; MICROBIOLOGY; SAFETY; TIME;

ANIMALS; CAMPYLOBACTER; CAMPYLOBACTER INFECTIONS; CHICKENS; CONSUMER PRODUCT SAFETY; DENMARK; FOOD HANDLING; FOOD MICROBIOLOGY; INCIDENCE; MEAT; POULTRY DISEASES; TIME FACTORS;

EID: 70449711150     PISSN: 09502688     EISSN: 14694409     Source Type: Journal    
DOI: 10.1017/S0950268809002684     Document Type: Article

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