According to scientists, no interventions precisely control Campylobacter on meat.
Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while others had little to no effect.
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found effective Campylobacter interventions are still minimal.
The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) previously released a report on measures to control Salmonella in poultry meat.
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