Why is Campylobacter the Number One Priority for the Poultry Production Chain?

Campylobacteriosis is the most frequently reported zoonotic disease in humans in the European Union with 236,851 cases in 2014. Unfortunately, this number is largely under-reported.The species most commonly associated with human infections are the thermotolerant C. jejuni and C. coli that can colonize poultry, cattle, pigs and sheep in addition to wild birds and mammals. However, it is recognized that contaminated broiler meat could account for 20% to 30% of human campylobacteriosis, while the chicken reservoir as a whole could be responsible for 50% to 80% of cases. The prevalence of Campylobacter at the flock level is very high and it is the same along the food chain. The mean count of Campylobacter in the intestinal tract of birds is about 8 log₁₀ CFU/g. In France, the prevalence of Campylobacter spp. was around 77% at the flock level, 87% at the slaughtering level and 76% at the retail level. The mean count of Campylobacter in the intestinal tract of birds was about 8 log₁₀ CFU/g and on meat products the higher counts reached more than 4 log₁₀ CFU/g. The main risk factors identified were hot season, age of birds, thinned flocks, slaughtering practices and products packed under plastic wrap film. The molecular characterization of C. jejuni poultry isolates showed great diversity and the majority could be potentially virulent for humans harboring sialylated lipooligosaccharides. As a consequence, the contaminated broiler meat products are a source for cross-contamination to other foodstuffs and surfaces during meal preparation in the consumer's kitchen. Both, C. jejuni and C. coli showed abilities to transfer during handling in the kitchen. Risk reduction of human campylobacteriosis requires therefore implementation of Campylobacter control measures at the primary production level and also at the following levels of the poultry production chain.