The objective of the project was to identify optimal reduction strategies for the control of Campylobacter in the Danish broiler production and thereby to reduce the number of human food-borne illnesses. For the first time, options to control a food-borne pathogen (Campylobacter) in a chain perspective (from rearing of broilers to consumption of chicken meat) were given in consideration of technical feasibility, costs, public perception of Campylobacter risk, the public acceptance of suggested reduction methods, the consumer's willingness to pay for low-risk products and the saved socio-economic costs due to the expected lower number of human infections.
|Effective start/end date||01/04/2005 → 31/12/2009|
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