English Cymraeg
Urgent allergy advice - mustard ingredients contaminated with peanuts
Risk of campylobacteriosis from low-throughput poultry slaughterhouses

Risk of campylobacteriosis from low-throughput poultry slaughterhouses: References

References list for the Risk of campylobacteriosis from low-throughput poultry slaughterhouses report.

Last updated: 10 July 2023
See all updates
View as PDF
Last updated: 10 July 2023
See all updates
View as PDF
  • ACMSF (2019) Third report on Campylobacter. (Accessed: 16 September 2022).
  • Allen, V.M. et al. (2007) ‘Campylobacter spp. contamination of chicken carcasses during processing in relation to flock colonisation’, International Journal of Food Microbiology, 113(1), pp. 54–61. Available at: https://doi.org/10.1016/j.ijfoodmicro.2006.07.011.
  • Allen, V.M. et al. (2008) ‘Sources and Spread of Thermophilic Campylobacter spp. during Partial Depopulation of Broiler Chicken Flocks’, Journal of Food Protection, 71(2), pp. 264–270. Available at: https://doi.org/10.4315/0362-028X-71.2.264.
  • Ansari-Lari, M. et al. (2011) ‘Prevalence and risk factors associated with campylobacter infections in broiler flocks in Shiraz, southern Iran’, International Journal of Food Microbiology, 144(3), pp. 475–479. Available at: https://doi.org/10.1016/j.ijfoodmicro.2010.11.003.
  • Antic, D. (2022) ‘Personal communication’.
  • Ausvet Europe et al. (2022) Modelling framework to quantify the risk of AMR exposure via food products - example of chicken and lettuce. Food Standards Agency. Available at: https://doi.org/10.46756/sci.fsa.qum110.
  • Baranyi, J. and Tamplin, M.L. (2004) ‘ComBase: A Common Database on Microbial Responses to Food Environments’, Journal of Food Protection, 67(9), pp. 1967–1971. Available at: https://doi.org/10.4315/0362-028X-67.9.1967.
  • Battersby, T., Whyte, P. and Bolton, D. (2016) ‘Protecting broilers against Campylobacter infection by preventing direct contact between farm staff and broilers’, Food Control, 69, pp. 346–351. Available at: https://doi.org/10.1016/j.foodcont.2016.04.053.
  • Biglia, A. et al. (2018) ‘Temperature and energy performance of domestic cold appliances in households in England’, International Journal of Refrigeration, 87, pp. 172–184. Available at: https://doi.org/10.1016/j.ijrefrig.2017.10.022.
  • Borck Høg, B. et al. (2016) ‘Farm specific risk factors for Campylobacter colonisation in Danish and Norwegian broilers’, Preventive Veterinary Medicine, 130, pp. 137–145. Available at: https://doi.org/10.1016/j.prevetmed.2016.04.002.
  • Boysen, L., Knøchel, S. and Rosenquist, H. (2007) ‘Survival of Campylobacter jejuni in different gas mixtures’, FEMS Microbiology Letters, 266(2), pp. 152–157. Available at: https://doi.org/10.1111/j.1574-6968.2006.00525.x.
  • Bruhn, C.M. (2014) ‘Chicken Preparation in the Home: An Observational Study’, Food Protection Trends, 34(5), pp. 318–330.
  • Chowdhury, S. et al. (2012) ‘Risk factors for Campylobacter infection in Danish broiler chickens’, Poultry Science, 91(10), pp. 2701–2709. Available at: https://doi.org/10.3382/ps.2012-02412.
  • Collineau, L. et al. (2020) ‘A farm-to-fork quantitative risk assessment model for Salmonella Heidelberg resistant to third-generation cephalosporins in broiler chickens in Canada’, International Journal of Food Microbiology, 330, p. 108559. Available at: https://doi.org/10.1016/j.ijfoodmicro.2020.108559.
  • Corry, J. et al. (2017) ‘Reducing campylobacter cross-contamination during poultry processing’, p. 159.
  • Corry, J.E.L. et al. (2007) ‘Surface pasteurisation of chicken carcasses using hot water’, Journal of Food Engineering, 79(3), pp. 913–919. Available at: https://doi.org/10.1016/j.jfoodeng.2006.03.018.
  • Davis, L. and DiRita, V. (2008) ‘Growth and laboratory maintenance of Campylobacter jejuni’, Current Protocols in Microbiology, Chapter 8, p. Unit 8A.1.1-8A.1.7. Available at: https://doi.org/10.1002/9780471729259.mc08a01s10.
  • Didier, P. et al. (2021) ‘Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries’, Food Control, 127, p. 108062. Available at: https://doi.org/10.1016/j.foodcont.2021.108062.
  • Dogan, O.B. et al. (2019) ‘A quantitative microbial risk assessment model of Campylobacter in broiler chickens: Evaluating processing interventions’, Food Control, 100, pp. 97–110. Available at: https://doi.org/10.1016/j.foodcont.2019.01.003.
  • EFSA Panel on Biological Hazards (BIOHAZ) (2011) ‘Scientific Opinion on Campylobacter in broiler meat production: control options and performance objectives and/or targets at different stages of the food chain’, EFSA Journal, 9(4), p. 2105. Available at: https://doi.org/10.2903/j.efsa.2011.2105.
  • EFSA Panel on Biological Hazards (BIOHAZ) et al. (2020) ‘Update and review of control options for Campylobacter in broilers at primary production’, EFSA journal. European Food Safety Authority, 18(4), p. e06090. Available at: https://doi.org/10.2903/j.efsa.2020.6090.
  • Ellis-Iversen, J. et al. (2009) ‘Risk factors for Campylobacter colonisation during rearing of broiler flocks in Great Britain’, Preventive Veterinary Medicine, 89(3–4), pp. 178–184. Available at: https://doi.org/10.1016/j.prevetmed.2009.02.004.
  • EVANS, E.W. and REDMOND, E.C. (2016) ‘Time-Temperature Profiling of United Kingdom Consumers’ Domestic Refrigerators’, Journal of Food Protection, 79(12), pp. 2119–2127. Available at: https://doi.org/10.4315/0362-028X.JFP-16-270.
  • FSA (2019a) Campylobacter Reduction Programme: Update, Food Standards Agency. (Accessed: 17 November 2022).
  • FSA (2019b) Meat Industry Guide - Chapter 13.
  • FSA (2022) ‘Personal communication’.
  • Georgiev, M., Beauvais, W. and Guitian, J. (2017) ‘Effect of enhanced biosecurity and selected on-farm factors on Campylobacter colonization of chicken broilers’, Epidemiology and Infection, 145(3), pp. 553–567. Available at: https://doi.org/10.1017/S095026881600251X.
  • Guirin, G.F. et al. (2020) ‘Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores’, Revista Argentina de Microbiología, 52(3), pp. 217–220. Available at: https://doi.org/10.1016/j.ram.2019.07.002.
  • Hastings, R. et al. (2011) ‘Campylobacter genotypes from poultry transportation crates indicate a source of contamination and transmission’, Journal of Applied Microbiology, 110(1), pp. 266–276. Available at: https://doi.org/10.1111/j.1365-2672.2010.04883.x.
  • Holland, D. et al. (2020) ‘Estimating deaths from foodborne disease in the UK for 11 key pathogens’, BMJ open gastroenterology, 7(1), p. e000377. Available at: https://doi.org/10.1136/bmjgast-2020-000377.
  • Holland, D. and Mahmoudzadeh, N. (2020) Foodborne Disease Estimates for the United Kingdom in 2018. Food Standards Agency. Available at: https://doi.org/10.46756/sci.fsa.squ824.
  • Huneau-Salaün, A. et al. (2007) ‘Risk factors for Campylobacter spp. colonization in French free-range broiler-chicken flocks at the end of the indoor rearing period’, Preventive Veterinary Medicine, 80(1), pp. 34–48. Available at: https://doi.org/10.1016/j.prevetmed.2007.02.001.
  • Hutchison, M. et al. (2016) Monitoring of campylobacters in UK poultry slaughter batches and carcasses and the collection of information from primary production and processing for risk factor elucidation.(PDF)
  • IPSOS Mori (2016) Trialling a modernised poultry inspection system in UK slaughterhouses.
  • James, C. et al. (2007) ‘Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces’, International Journal of Food Microbiology, 114(2), pp. 195–203. Available at: https://doi.org/10.1016/j.ijfoodmicro.2006.09.019.
  • Jorgensen, F. et al. (2011) ‘Influence of Season and Geography on Campylobacter jejuni and C. coli Subtypes in Housed Broiler Flocks Reared in Great Britain’, Applied and Environmental Microbiology, 77(11), pp. 3741–3748. Available at: https://doi.org/10.1128/AEM.02444-10.
  • Jorgensen, F. et al. (2019) ‘A microbiological survey of Campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale’, p. 37. https://doi.org/10.46756/sci.fsa.xxz973
  • Kaakoush, N.O. et al. (2015) ‘Global Epidemiology of Campylobacter Infection’, Clinical Microbiology Reviews, 28(3), pp. 687–720. Available at: https://doi.org/10.1128/CMR.00006-15.
  • Kaakoush, N.O., Mitchell, H.M. and Man, S.M. (2015) ‘Chapter 67 - Campylobacter’, in Y.-W. Tang et al. (eds) Molecular Medical Microbiology (Second Edition). Boston: Academic Press, pp. 1187–1236. Available at: https://doi.org/10.1016/B978-0-12-397169-2.00067-6.
  • McDowell, S.W.J. et al. (2008) ‘Campylobacter spp. in conventional broiler flocks in Northern Ireland: epidemiology and risk factors’, Preventive Veterinary Medicine, 84(3–4), pp. 261–276. Available at: https://doi.org/10.1016/j.prevetmed.2007.12.010.
  • Nastasijevic, I. et al. (2020) ‘The European Union control strategy for Campylobacter spp. in the broiler meat chain’, Journal of Food Safety, 40(5), p. e12819. Available at: https://doi.org/10.1111/jfs.12819.
  • Näther, G. et al. (2009) ‘Analysis of risk factors for Campylobacter species infection in broiler flocks’, Poultry Science, 88(6), pp. 1299–1305. Available at: https://doi.org/10.3382/ps.2008-00389.
  • O’Brien, S.J. et al. (2016) ‘Modelling study to estimate the health burden of foodborne diseases: cases, general practice consultations and hospitalisations in the UK, 2009’, BMJ Open, 6(9), p. e011119. Available at: https://doi.org/10.1136/bmjopen-2016-011119.
  • Oxford University (2021) ‘Enhanced molecular-based surveillance and source attribution of campylobacter infections in the UK’, Food Standards Agency [Preprint]. Available at: https://doi.org/10.46756/sci.fsa.ksj135.
  • PHE (2021) ‘A microbiological survey of campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale (Y6)’, Food Standards Agency [Preprint]. Available at: https://doi.org/10.46756/sci.fsa.xxz973.
  • Rasschaert, G. et al. (2020) ‘Campylobacter contamination of broilers: the role of transport and slaughterhouse’, International Journal of Food Microbiology, 322, p. 108564. Available at: https://doi.org/10.1016/j.ijfoodmicro.2020.108564.
  • Refrégier-Petton, J. et al. (2001) ‘Risk factors for Campylobacter spp. contamination in French broiler-chicken flocks at the end of the rearing period’, Preventive Veterinary Medicine, 50(1–2), pp. 89–100. Available at: https://doi.org/10.1016/s0167-5877(01)00220-3.
  • Robinson, D.A. (1981) ‘Infective dose of Campylobacter jejuni in milk.’, BMJ, 282(6276), pp. 1584–1584. Available at: https://doi.org/10.1136/bmj.282.6276.1584.
  • Rosenquist, H. et al. (2006) ‘The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter’, International Journal of Food Microbiology, 108(2), pp. 226–232. Available at: https://doi.org/10.1016/j.ijfoodmicro.2005.12.007.
  • Tam, C.C. et al. (2012) ‘Longitudinal study of infectious intestinal disease in the UK (IID2 study): incidence in the community and presenting to general practice’, Gut, 61(1), pp. 69–77. Available at: https://doi.org/10.1136/gut.2011.238386.
  • Teunis, P.F.M. et al. (2018) ‘Acute illness from Campylobacter jejuni may require high doses while infection occurs at low doses’, Epidemics, 24, pp. 1–20. Available at: https://doi.org/10.1016/j.epidem.2018.02.001.
  • Torralbo, A. et al. (2014) ‘Prevalence and risk factors of Campylobacter infection in broiler flocks from southern Spain’, Preventive Veterinary Medicine, 114(2), pp. 106–113. Available at: https://doi.org/10.1016/j.prevetmed.2014.01.019.
  • Tustin, J. et al. (2011) ‘A national epidemic of campylobacteriosis in Iceland, lessons learned’, Zoonoses and Public Health, 58(6), pp. 440–447. Available at: https://doi.org/10.1111/j.1863-2378.2010.01387.x.
  • V. Allain et al. (2014) ‘Prevalence of and risk factors for Campylobacter colonisation in broiler flocks at the end of the rearing period in France’, British poultry science, 55(4), pp. 452–459. Available at: https://doi.org/10.1080/00071668.2014.941788.
  • Van Limbergen, T. et al. (2018) ‘Scoring biosecurity in European conventional broiler production’, POULTRY SCIENCE, 97(1), pp. 74–83. Available at: https://doi.org/10.3382/ps/pex296.
  • Vose Consulting (US) LLC (2011) A quantitative microbiological risk assessment of Campylobacter in the broiler meat chain | EFSA. (Accessed: 6 October 2022).
  • Weis, A.M. et al. (2016) ‘Genomic Comparison of Campylobacter spp. and Their Potential for Zoonotic Transmission between Birds, Primates, and Livestock’, Applied and Environmental Microbiology, 82(24), pp. 7165–7175. Available at: https://doi.org/10.1128/AEM.01746-16.
Back to top
View entire guide
Print guide