Abstract
Methods of reducing the risk of Campylobacter infection during indoor broiler (chicken) production are discussed, including: risk management intiatives; biosecurity measures; scheduled slaughter; hygiene and decontamination; and improving consumer information.
Original language | English |
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Journal | World Poultry |
Volume | 28 |
Issue number | 5 |
Pages (from-to) | 11-12 |
ISSN | 1388-3119 |
Publication status | Published - 2012 |