Chapter 37 : Poultry Colonization with and Its Control at the Primary Production Level

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The handling and consumption of poultry is an important source of human campylobacteriosis. It is widely assumed that the control of in meat-producing poultry, with the aim of reducing the numbers of on poultry meat at the retail level, will reduce the public health burden of human campylobacteriosis. This chapter updates the knowledge of poultry infections and their control at the farm level and extends it to include the interface between the farm and the slaughterhouse. The focus of the chapter remains on the control of in primary production because in this food chain, the gut of living poultry is the only amplification point for . Epidemiological and exposure studies have implicated the handling and consumption of poultry meat as an important source for human campylobacteriosis. Colonization is largely in the ceca and is primarily confined to the intestinal mucous layer over the intestinal crypts of the villi. Reducing human campylobacteriosis is an important public health goal in most industrialized countries. Multispecies farming is a clear risk factor for -positive poultry flocks on the same site. The separation of -positive and -negative flocks and decontamination of the meat from positive flocks is an alternative strategy to reducing the risk of campylobacteriosis in humans. One practical control strategy that can be implemented at the farm-slaughterhouse interface is to separate colonized and noncolonized flocks during processing, and to subsequently treat the meat from -positive flocks.

Citation: Wagenaar J, Jacobs-Reitsma W, Hofshagen M, Newell D. 2008. Poultry Colonization with and Its Control at the Primary Production Level, p 667-678. In Nachamkin I, Szymanski C, Blaser M (ed), , Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815554.ch37

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