National Microbiological Baseline Study in Broiler Chicken
December 2012 – December 2013
Conclusion and recommendations
The performance in sample collection and testing achieved during the study will allow the estimation of national weighted prevalence of Campylobacter and Salmonella in broiler chicken and chicken meat produced and sold in Canada. Multiple regression analyses will be performed to identify statistical associations among the presence of Campylobacter or Salmonella on samples and potential predictors such as generic E. coli, season, region, establishment size, age and live weight of birds, production shift and chilling systems. The diversity of bacterial isolates recovered along the supply chain for broiler chicken will be determined using reference phenotyping and genotyping methods and compared to that of human isolates. Based on the key findings of the study, some recommendations and next steps have been formulated to initiate the discussion on elements that could be considered for the elaboration of a risk management strategy.
- Engage governments, industry and other stakeholders on the evaluation of the microbiological status of Canadian chicken production along the food continuum and collectively determine the path forward for the development and implementation of a risk management strategy.
- Support research initiatives to study the risk factors that influence the colonization with Campylobacter and Salmonella of broiler chicken lots raised in different regions.
- Identify best practices and science-based cost-effective interventions for the control of Campylobacter and Salmonella along the supply chain for broiler chicken from primary production through retail.
- Support research initiatives to evaluate the applicability of on-farm and processing interventions on Canadian poultry farms and slaughter establishments.
- Support qualitative risk assessment work and the development of a model for evaluating intervention strategies for the reduction of Campylobacter and Salmonella in the supply chain for broiler chicken and setting voluntary reduction targets.
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