TY  - JOUR
AU  - Nastasijević, Ivan
AU  - Proscia, Francesco
AU  - Bošković, Marija
AU  - Glišić, Milica
AU  - Blagojević, Bojan
AU  - Sorgentone, Simona
AU  - Kirbis, Andrej
AU  - Ferri, Maurizao
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1992
AB  - Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factors influencing the prevalence and contamination level of Campylobacter spp. in the poultry chain continuum. The emphasis was put on the novel control strategy for Campylobacter that is based on evidence-based risk assessment and the introduction of process hygiene criterion intended for monitoring the prevalence and counts of Campylobacter spp. on broiler carcasses at slaughter level. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach. This includes primary interventions at the level of the poultry farm, implementation of effective control measures at slaughterhouses, and fostering awareness campaigns aimed at consumers.
PB  - Wiley-Blackwell
T2  - Journal of Food Safety
T1  - The European Union control strategy for Campylobacter spp. in the broiler meat chain
VL  - 40
IS  - 5
DO  - 10.1111/jfs.12819
ER  - 

@article{
author = "Nastasijević, Ivan and Proscia, Francesco and Bošković, Marija and Glišić, Milica and Blagojević, Bojan and Sorgentone, Simona and Kirbis, Andrej and Ferri, Maurizao",
year = "2020",
abstract = "Campylobacter is the most common cause of bacterial gastroenteritis worldwide and the most frequently reported foodborne pathogen in the European Union (EU). While campylobacteriosis is generally self-limiting, some patients could develop severe sequelae. The predominant source of infection is poultry. This review addresses the most relevant factors influencing the prevalence and contamination level of Campylobacter spp. in the poultry chain continuum. The emphasis was put on the novel control strategy for Campylobacter that is based on evidence-based risk assessment and the introduction of process hygiene criterion intended for monitoring the prevalence and counts of Campylobacter spp. on broiler carcasses at slaughter level. The reduction of Campylobacter spp. in the poultry meat chain in the EU can only be achieved with an integrated meat safety assurance approach. This includes primary interventions at the level of the poultry farm, implementation of effective control measures at slaughterhouses, and fostering awareness campaigns aimed at consumers.",
publisher = "Wiley-Blackwell",
journal = "Journal of Food Safety",
title = "The European Union control strategy for Campylobacter spp. in the broiler meat chain",
volume = "40",
number = "5",
doi = "10.1111/jfs.12819"
}

Nastasijević, I., Proscia, F., Bošković, M., Glišić, M., Blagojević, B., Sorgentone, S., Kirbis, A.,& Ferri, M.. (2020). The European Union control strategy for Campylobacter spp. in the broiler meat chain. in Journal of Food Safety
Wiley-Blackwell., 40(5).
https://doi.org/10.1111/jfs.12819

Nastasijević I, Proscia F, Bošković M, Glišić M, Blagojević B, Sorgentone S, Kirbis A, Ferri M. The European Union control strategy for Campylobacter spp. in the broiler meat chain. in Journal of Food Safety. 2020;40(5).
doi:10.1111/jfs.12819 .

Nastasijević, Ivan, Proscia, Francesco, Bošković, Marija, Glišić, Milica, Blagojević, Bojan, Sorgentone, Simona, Kirbis, Andrej, Ferri, Maurizao, "The European Union control strategy for Campylobacter spp. in the broiler meat chain" in Journal of Food Safety, 40, no. 5 (2020),
https://doi.org/10.1111/jfs.12819 . .