Campylobacter: Pre-Harvest Research in the US06 May 2016
US - Despite significant progress by the poultry industry in reducing foodborne pathogens, the rates of human illness persist.
Pathogenic bacteria such as Salmonella, Campylobacter, and Escherichia coli are often cited among the top pathogens causing foodborne illness and are frequently associated with consumption of animal protein products.
In order to lower the risk of human illness, poultry companies are seeking effective pre-harvest food safety programs.
In the US, most pre-harvest food safety research continues to focus on Salmonella, however, scientists are also studying Campylobacter in pre-harvest broiler chickens and turkeys.
In one study, researchers found that broiler chickens challenged with Campylobacter had lower prevalence and numbers of the pathogen when fed a unique, proprietary fermentation product as compared to control broilers not fed the product1.
Other researchers found that turkey hens inoculated with Campylobacter coli had lower prevalence and numbers in the ceca at 84 days of age when fed the fermentation product, as compared to hens not fed the product in the diet2.
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- McIntyre, D.R., C.L. Hofacre, and G.F. Mathis. 2014. Feeding (fermentation product) can reduce Campylobacter in broilers. Poult. Sci. (Suppl. 1):90-91.
- Smith, D., J. Grimes, D. McIntyre, M. Crespo Rodriguez, C. Shenton, I. Barasch, C. Evans and S. Essick. 2014. Feeding (fermentation product) reduces Campylobacter in turkey hens. Poult. Sci. 93 (Suppl. 1):91.