Center for Veterinary Public Health, Institute of Food Safety and Food Hygiene, Free University Berlin, Koenigsweg 69, Berlin, 14163, Germany.
German Federal Institute for Risk Assessment, Max-Dohrn-Strasse 8-10, Berlin, 10589, Germany.
Curr Top Microbiol Immunol. 2021;431:79-102. doi: 10.1007/978-3-030-65481-8_4.
Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.
许多研究指出，目前，在禽类食物链中完全消除弯曲菌属是不可行的。因此，目前的目标应该是建立控制措施和干预策略，以最大限度地减少禽畜（尤其是禽类）弯曲菌属的发生，并降低动物食物链中弯曲菌的定量负荷，进而降低食品中的含量。减轻弯曲菌影响最有效的措施侧重于初级生产阶段。然而，在屠宰和加工过程中采取的措施通过减少屠宰和加工过程中的粪便污染，补充了一般的肉类卫生措施，从而有助于减少禽肉中的弯曲菌。屠宰和加工阶段的这种干预措施包括一般卫生改进、技术创新和/或应用于单个屠宰或加工步骤的消毒措施。特别是，不侧重于单一干预措施的方法需要基于彻底的评估过程，并且必须对潜在的组合效应进行建模和测试。最后，需要对所有利益相关者（包括零售商、食品处理人员和消费者）进行教育，这将有助于提高对生肉和肉类产品中食源性病原体存在的认识，从而有助于发展所需的良好厨房卫生。
