The European Union control strategy for Campylobacter spp. in the broiler meat chain
Само за регистроване кориснике
2020
Аутори
Nastasijević, IvanProscia, Francesco
Bošković, Marija
Glišić, Milica
Blagojević, Bojan
Sorgentone, Simona
Kirbis, Andrej
Ferri, Maurizao
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 s...laughterhouses, and fostering awareness campaigns aimed at consumers.
Извор:
Journal of Food Safety, 2020, 40, 5Издавач:
- Wiley-Blackwell
DOI: 10.1111/jfs.12819
ISSN: 0149-6085
WoS: 000538610000001
Scopus: 2-s2.0-85086104407
Колекције
Институција/група
Fakultet veterinarske medicineTY - 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 . .