Integrated approach leads to less Campylobacter.

Hanne Rosenquist, Birthe Hald, Birgitte Borck Høg, Louise Boysen

Research output: Contribution to journalJournal articleResearchpeer-review


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 languageEnglish
JournalWorld Poultry
Issue number5
Pages (from-to)11-12
Publication statusPublished - 2012


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