Even though primary production is regarded as the prominent step to tackle Campylobacter, intervention measures should be applied at all steps of the chicken meat production chain to enable a maximum reduction of Campylobacter on chicken meat.

For this, we will identify options to optimise the slaughter technology and hygienic standards to reduce Campylobacter contamination/ cross-contamination.

In close collaboration with IPs of research complex A, we will apply intervention measures that were established and tested in the chicken models on farm and slaughter level to generate data under industry conditions. These data enable us to evaluate and adapt the risk intervention model that was established based on data from IPs of research complex A and calculated by IP10. Based on that, a best practice manual to reduce Campylobacter during rearing, slaughter and processing will be created and disseminated to poultry industry.