Table 3.

Microbial control strategies for improved prevention of Campylobacteriosis

Preharvest approach	Examples
Cleaning the production chain	- Eradication of contaminated flocks - Sanitizing hatching eggs
Limiting the introduction and spread of pathogens	- Biosecurity measurements (hygiene barriers and restricted access) - Bacteriological examination of farm staff - Protective clothing
General hygiene measures	Sanitizing and washing - Equipment - Disinfectant footbaths - Guidelines on cleaning
Feed hygiene	- Clean water - Hygiene storage - Microbiological testing
Feed additives	- Short-chain organic acids - Carbohydrates - Probiotics
Vaccines
Harvest approach
Hygienic catching and transport	- By trained personnel to cause no stress to the birds - Prevent heat stress - Ventilation
Postharvest approach
Slaughter	- Prevent cross-contamination
Physical methods	- Freezing (for a few days to 3 weeks) - Hot water immersion - Irradiation - Cooking - Crust-freezing - Steam
Chemical methods	- Lactic acid (2%) - Acidified sodium chloride (1200 mg/L) - Chlorine dioxide (50–100 mg/L) - Trisodium phosphate (10–12%, pH 12) - Acidified electrolyzed oxidizing water (immersion) - Peroxyacetic acid
Decontamination of poultry meat
Consumer awareness
Safe food handling