The small contamination rate of broiler meat in Latvia could partly explain the lower number of Campylobacter infections in the country, according to a study.

Researchers analyzed data of Campylobacter microbiological monitoring and antimicrobial resistance (AMR) in 2008 and from 2014 to 2016. Data from broilers, poultry, pigs, calves, and
Continue Reading Broiler meat clue in Latvia’s low Campylobacter numbers

Editor’s note: This opinion column offers a differing view from that presented by guest columnist Brian Ronholm in “Eschewing obfuscation on poultry slaughter line speed.” 

Poultry slaughter would flunk HACCP 101. The primary hazards from raw poultry are the pathogens Salmonella and Campylobacter spp. FSIS visible poultry inspection
Continue Reading Slaughter practices more significant than poultry line speeds