An Update about the Different State-of-the-Art Methods to Control Campylobacter in Broilers: The European Project CAMPYBRO

There is no a simple effective strategy to decrease Campylobacter infection in chicken carcasses. Starting from the premise that there is no vertical transmission, reduction strategies fall into two groups: pre-slaughter and post sacrifice. Within the post sacrifice strategies; there are various measures that can be applied in the slaughterhouse: logistic slaughtering, strict cleaning and disinfection procedures, specific-designed physical steps to decrease the Campylobacter counts (crust freezing or ultrasound-steam systems) and the controversial use of chemicals. Another post sacrifice measures are the heat processing or freezing the contaminated batches. Within the pre-slaughter strategies, there are different alternatives: increase biosafety measures, insect control, decrease slaughtering age, avoid thinning and maybe in the future, vaccination. Finally it is possible try to control the infection by feeding through two strategies: the feed composition and structure, and the use of additives. Unfortunately, the feed composition and structure has limited effect on Campylobacter infection. However, a combination of additives (a probiotic based on B. subtilis and a mixture of organic acids with monoglycerides of medium chain fatty acids) has demonstrated an effective control of infection in challenge trials. This effectiveness has to be proven in field trials with natural strains of Campylobacter jejuny and Campylobacter coli. The project CAMPYBRO "Control of Campylobacter infection in broiler flocks through two-steps strategy: nutrition and vaccination" http://campybro.eu funded by the 7th Framework Program of the European Union, try to develop strategies to reduce levels of Campylobacter in poultry production through i) nutritional dietary interventions ii) development a vaccine by reverse vaccinology.