title: Control strategies against Campylobacter at the poultry production level: biosecurity measures, feed additives and vaccination.
abstract: Campylobacteriosis is the most prevalent bacterial foodborne gastroenteritis affecting humans in the European Union, and ranks second in the United States only behind salmonellosis. In Europe, there are about nine million cases of campylobacteriosis every year, making the disease a major public health issue. Human cases are mainly caused by the zoonotic pathogen Campylobacter jejuni. The main source of contamination is handling or consumption of poultry meat. Poultry constitutes the main reservoir of Campylobacter, substantial quantities of which are found in the intestines following rapid, intense colonization. Reducing Campylobacter levels in the poultry chain would decrease the incidence of human campylobacteriosis. As primary production is a crucial step in Campylobacter poultry contamination, controlling the infection at this level could impact the following links along the food chain (slaughter, retail and consumption). This review describes the control strategies implemented during the past few decades in primary poultry production, including the most recent studies. In fact, the implementation of biosecurity and hygiene measures is described, as well as the immune strategy with passive immunization and vaccination trials and the nutritional strategy with the administration of organic and fatty acids, essential oil and plant-derived compound, probiotics, bacteriocins and bacteriophages.
authors.affiliation: HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Ploufragan, France.|GVB - Viral Genetics and Biosafety Unit, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Ploufragan, France.|UEB - European University of Brittany, Rennes, France.
authors.forename: M
authors.initials: M
authors.lastname: Meunier
authors.affiliation: HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Ploufragan, France.|UEB - European University of Brittany, Rennes, France.
authors.forename: M
authors.initials: M
authors.lastname: Guyard-Nicodème
authors.affiliation: GVB - Viral Genetics and Biosafety Unit, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Ploufragan, France.|UEB - European University of Brittany, Rennes, France.
authors.forename: D
authors.initials: D
authors.lastname: Dory
authors.affiliation: HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, French Agency for Food, Environmental and Occupational Health & Safety (ANSES), Ploufragan, France.|UEB - European University of Brittany, Rennes, France.
authors.forename: M
authors.initials: M
authors.lastname: Chemaly
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D001428:Bacterial Vaccines / Q000008:administration & dosage; D002169:Campylobacter Infections / Q000276:immunology / Q000382:microbiology / Q000517:prevention & control* / Q000662:veterinary*; D016123:Campylobacter jejuni / Q000276:immunology / Q000302:isolation & purification / Q000502:physiology*; D006801:Humans; D011201:Poultry Diseases / Q000276:immunology / Q000382:microbiology / Q000517:prevention & control*; D011634:Public Health; D014611:Vaccination
chemical_list: D001428:Bacterial Vaccines
keywords: Campylobacter jejuni; control strategies; hygiene and biosecurity measures; nutritional additives; poultry; vaccination