Interventions in Cutting and Processing Plants to Reduce the Levels of <i>Campylobacter</i> spp.

Published studies were reviewed in a systematic way to analyse the effectiveness of interventions tested to reduce Campylobacter levels on chicken.The interventions were categorised into three types: chemical treatments, non-chemical processes (excluding chilling and freezing) and packaging technologies.Chilling and freezing were considered to be relevant to all stages in the food chain post slaughter, so this intervention is discussed in the retail, consumer, restaurant and catering report.The review found chemical treatments generally achieved a moderate reduction in Campylobacter levels.Combining various chemicals also demonstrated promising results.Non-chemical interventions included high-pressure processing and ultrasound which showed limited efficacy when used alone.Their performance was improved when combined with chemicals, but the performance was largely driven by the chemical.Packaging technologies, which included use of modified atmosphere packaging and vacuum packaging, primarily extended shelf life rather than significantly reducing Campylobacter levels.Interventions in Cutting and Processing Plants to Reduce the Levels of Campylobacter spp. FSA Research and EvidenceNo single intervention in this review was found to eliminate Campylobacter at the processing stage.A multi-barrier approach across the entire food chain is vital to reduce Campylobacter and elimination is best achieved by cooking chicken to 70°C all the way through. Executive SummaryThis systematic review discusses interventions to reduce Campylobacter spp.(C.jejuni and C. coli) levels in cutting and processing plant settings.Using the PRISMA approach, 35 studies published since 2015 were analysed and categorised into three intervention types: chemical treatments, non-chemical processes (other than chilling and freezing), and packaging technologies.Since chilling and freezing interventions are considered a relevant type of control in all food chain stages postslaughter, relevant publications have been considered in the retail, consumer, restaurant and catering report.Chemical interventions-including organic acids, oxidising agents, and plant-based extracts-generally achieved reductions of 1-2 log₁₀ CFU, with some outliers such as sorghum extract reporting up to 7 log₁₀ CFU reduction.Combined treatments (e.g., eugenol with chitosan or pectin) also demonstrated promising results, although data on the efficacy of the individual compounds were not always reported.In comparison, nonchemical interventions such as high-pressure processing and ultrasound showed limited efficacy when used alone, but improved performance when combined with chemicals.The reduction in such cases was largely driven by the chemical.Packaging technologies, including modified atmosphere packaging and vacuum packaging, primarily extended shelf life rather than significantly reducing Campylobacter levels.Overall, no single intervention can eliminate Campylobacter risk at the processing stage.Due to limitations such as small sample sizes, limited number of trials and interventions not conducted under real-world manufacturing conditions, further research is required before conclusions in this report can be generalised.A multi-barrier approach across the food chain remains essential, supported by standardised protocols, large-scale validation, and consideration of consumer acceptance, cost, and regulatory compliance.