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Salmonella Halal slaughtering Campylobacter Traceability Ecology Animal welfare Avian influenza
 

Campylobacter

The bacterium, Campylobacter, exists everywhere in nature and poses a health problem around the world. Good kitchen hygiene where meat and vegetables are stored separately and where meat is thoroughly cooked removes the risk, however.

The work combating the bacteria has been intensified and Rose Poultry participates via the industry organisation, Dansk Slagerfjerkræraad (The Danish Slaughter Poultry Council) in a national survey of where the problem is greater in certain periods than in others. The initial results show that day-old chickens do not have the bacteria at all, which is why focus must be placed on possible sources of infection during rearing.
20% of Danes who become ill from Campylobacter have contracted the infection whilst travelling abroad. The majority of outbreaks are caused by unpasteurised or incorrectly pasteurised milk or contaminated drinking water. Here in Denmark, meat from poultry, pigs, cattle and lamb as well as contact with domestic animals cause 75% of all cases.
The types of Campylobacter, Jejuni and Coli, are the most frequent in humans. The symptoms are most often diarrhoea, abdominal pain, nausea and fever.