BACKGROUND The strategy for controlling campylobacteriosis includes implementing a Hazard Analysis and Critical Control Point (HACCP) system and preventing cross-contamination of chicken meat in slaughterhouses and production facilities. For this reason, this study began with the assumption that mechanical cleaning of work surfaces in slaughterhouses can improve the effectiveness of even less effective disinfectants. Therefore, the aim of this study was to examine the effectiveness of applying the same sanitation procedure and measures to reduce Campylobacter spp., in facilities with and without HACCP for the purpose of testing the potential of 6% domestic vinegar, which is known to have mild antiseptic properties, is used in the household and is not harmful to the environment. RESULTS The study includes a total of 200 samples, 100 surface swabs and 100 hand swabs of workers from two slaughterhouses. Isolation of Campylobacter species was performed according to ISO 10272-2:2017 and identification (real-time polymerase chain reaction). The impact of sanitation on the reduction of Campylobacter jejuni and C. coli was analyzed (ISO 6887-2:2017). Campylobacter jejuni and C. coli were isolated from work surfaces. Sanitation measures reduced the number of Campylobacter species colonies on surfaces (facility B), before sanitation (average ~1741 ± 902 CFU cm-2), and after sanitation (average ~994 ± 535 CFU cm-2). After sanitation, the number of positive swabs did not decrease, but a decrease in the number of Campylobacter spp. colonies was found (average ~747 ± 965 CFU cm-2 or 42.9%). CONCLUSION After sanitizing all work surfaces using the same sanitizing procedure including acetic acid, there was a reduction in the number of Campylobacter spp., which indicates the effectiveness of the sanitizing procedure, but that sanitation must be done more frequently. © 2025 Society of Chemical Industry.

Campylobacter jejuni and C. coli are contaminants of broiler skin, and in unauthorized numbers cause campylobacteriosis in consumers where symptoms range from gastrointestinal to life-threatening. The number of chicken bacteria and their genetic diversity depend on the growing conditions, and the presence of antibiotic resistance genes is the result of irrational use of antibiotics. The purpose of this paper is to point out the importance of reducing the contamination of Campylobacter spp. in broiler production as well as the importance of the rational use of antibiotics in the production of broilers with a contribution to the prevention of the spread of campylobacteriosis and antibiotic resistance. The incidence of campylobacteriosis can be prevented by the concept of Hazard Analysis Critical Control Point (HACCP) in broiler production and the use of probiotics as biological preservatives in broiler meat. The spread of antibiotic resistance genes can be reduced by prohibition of antibiotic use for   prophylaxis and only permitted for medication.

C. jejuni and C. coli have the greatest zoonotic potential. In humans, they cause campylobacteriosis with symptoms of food poisoning. Epidemics are mostly related to the consumption of non-chlorinated water and contaminated chicken food and in the spring-summer season. Since 2005, according to the European Food Safety Agency and the European Center for Disease Prevention and Control, campylobacteriosis has been considered the leading alimentary intoxication. A review of the literature was published in Medline, PubMed, Google Scholar, electronically available scientific journals, books, textbooks, proceedings books and reports EFSA/ ECDC, FAO/ WHO. Only literature in English, Bosnian/Croatian/Serbian is included. As a measure to prevent campylobacteriosis, sanitation is recommended in the primary production of chicken meat, and the use of probiotics in meat as biological preservatives is being investigated

Antibiotic resistance is considered a global public health problem and is related to the problem of resistance of bacteria in human and veterinary medicine that are transmitted directly and through the food chain. Uncontrolled use of antibiotics in veterinary practice is a special danger for the development of antibiotic resistance. The problem of public health, human and veterinary is the acquired resistance of bacteria to antibiotics. Of particular importance is the emergence of multidrug resistance to Escherichia coli, which is becoming more common in the world, both in human and veterinary medicine, and the possible transmission of resistant Escherichia coli between animals and humans. The purpose of this paper is to show the importance of the rational use of antibiotics in animals and humans to prevent the spread of antibiotic resistance. Escherichia coli is an intestinal bacterium of all mammals, widespread in the environment and often present in food of animal origin. Today, a pluripotent bacterium and a carrier of antibiotic resistance genes due to anthropogenic factors, and genes are transmitted through animal bacteria, food bacteria to bacteria of human origin.