Robyn Joris, Rasschaert Geertrui, Pasmans Frank, Heyndrickx Marc
the Inst. for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, Melle, Belgium.
the Dept. of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent Univ, Salisburylaan 133, Merelbeke, Belgium.
Compr Rev Food Sci Food Saf. 2015 Mar;14(2):81-105. doi: 10.1111/1541-4337.12124. Epub 2015 Jan 28.
Thermotolerant Campylobacters are one of the most important bacterial causative agents of human gastrointestinal illness worldwide. In most European Union (EU) member states human campylobacteriosis is mainly caused by infection with Campylobacter jejuni or Campylobacter coli following consumption or inadequate handling of Campylobacter-contaminated poultry meat. To date, no effective strategy to control Campylobacter colonization of broilers during rearing is available. In this review, we describe the public health problem posed by Campylobacter presence in broilers and list and critically review all currently known measures that have been researched to lower the numbers of Campylobacter bacteria in broilers during rearing. We also discuss the most promising measures and which measures should be investigated further. We end this review by elaborating on readily usable measures to lower Campylobacter introduction and Campylobacter numbers in a broiler flock.
耐热弯曲杆菌是全球人类胃肠道疾病最重要的细菌性致病因子之一。在大多数欧盟成员国，人类弯曲杆菌病主要是由于食用了受弯曲杆菌污染的禽肉或处理不当而感染空肠弯曲杆菌或结肠弯曲杆菌所致。迄今为止，尚无有效的策略来控制肉鸡饲养过程中弯曲杆菌的定植。在这篇综述中，我们描述了肉鸡中弯曲杆菌存在所带来的公共卫生问题，并列出并批判性地回顾了所有目前已知的为降低肉鸡饲养过程中弯曲杆菌数量而研究的措施。我们还讨论了最有前景的措施以及哪些措施应进一步研究。我们通过阐述降低肉鸡群中弯曲杆菌引入和数量的易于采用的措施来结束本综述。
