Campylobacter was by far the most frequently reported
causes of foodborne zoonoses in humans according to the Community
Summary Report on trends and sources of zoonoses, zoonotic agents
and antimicrobial resistance in the European Union (EU) in 2004.
Poultry meat was identified as one of the main sources of these
human infections.
Aim of the research is to investigate the role of organic acid
and essential oil to control Campylobacter contamination.
Campylobacteriosis
represent an important public health problem with
considerable socio-economic impact in the EU.
The primary reservoir of thermophilic
Campylobacter, the etiological
agents of campylobacteriosis, is the alimentary tract of
wild and
domesticated birds and mammals, and the infective dose seems to be
small. Foods represent a significant risk
in regard to human campylobacteriosis.
Poultry meat products
appear to be a major source of campylobacteriosis, through
cross-contamination to
ready-to-eat (RTE) foods and through direct hand-to-mouth
transfer during
food preparation, and to a lesser extent from the consumption
of undercooked poultry
meat.
Reducing the
proportion of Campylobacter infected poultry flocks and/or
reducing the numbers of Campylobacter in
live poultry and on poultry carcasses will lower the risk
to consumers
considerably. Reducing the proportion of Campylobacter
infected poultry flocks can be achieved by
the application of strict biosecurity measures in primary
production.
Aim of the research is to investigate the antimicrobic
effect of organic acid and essential oil against Campylobacter
spp.
