Vrste kampilobaktrov v klavnicah za perutnino: pregled

Campylobacter is a constant concern in ensuring food safety, as it is one of the most common pathogens in food. The main source of Campylobacter species in food is poultry meat, and the primary production of this meat is a critical point where measures need to be taken to reduce its presence in the food chain. Therefore, poultry slaughterhouses are recognized as places where it is necessary to implement measures to control and reduce the number of Campylobacter spp. Food business operators are obliged to ensure greater hygiene on the slaughter line, through the inspection of equipment for each step of slaughter and the application of regular cleaning protocols. Continuous monitoring of the presence and abundance of Campylobacter spp. on the slaughter line provides data on the validity of hygiene control measures in the slaughterhouse, as well as the data needed to assess the microbiological risk in poultry meat. Monitoring the presence of Campylobacter spp. in poultry slaughterhouses is a basic activity that is necessary for taking measures to reduce contamination, improve microbiological safety in poultry processing and thus improve the food safety system as a whole. This review aims to highlight the importance of investigating the prevalence of Campylobacter spp. in poultry slaughterhouses, but also the importance of applying measures to prevent and control this pathogen both on farms and in slaughterhouses. These measures are necessary to minimize the presence and transmission of Campylobacter in poultry, thereby reducing the risk of foodborne diseases.