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2016.
Prevalence of Campylobacter contamination in broiler meat
INTRODUCTION Food-borne infections and intoxications remain one of the most important public health issues globally, both in developing and in developed countries. Numbers of reported outbreaks of food-borne diseases and diseased people are constantly growing. For instance, a total of 320,000 of cases of food-borne diseases, caused by only 6 most prevalent bacterial pathogens (non-typhoidal Salmonella spp., Campylobacter spp., Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Brucella melitensis) was reported in the EU in 2011, but it has been estimated that the actual number of cases is Prevalence of Campylobacter contamination in broiler meat