Integrated approach leads to less Campylobacter

Interventions in indoor broiler production can reduce the occurrence of Campylobacter in flocks and meat and consequently the number of human Campylobacter infections. This demands a comprehensive set of control measures, which have successfully been implemented in Denmark. It is the result of close collaboration between producers, authorities and researchers. By Hanne Rosenquist, Birthe Hald, Birgitte Borck Høg and Louise Boysen, National Food Institute, Technical University of Denmark