Testing the effectiveness of 6% domestic vinegar on the reduction of Campylobacter species in chicken meat production
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.