Many actions for limiting campylobacter
Campylobacter is a common intestinal bacteria in domestic animals, pets, wildlife and birds, but only humans get sick when infected. The bacterium infects directly or indirectly through faeces, for example by contaminated water.
The bacterium is particularly sensitive to dehydration and freezing and, unlike salmonella, cannot multiply in food, but survives for weeks in food at lower temperatures, such as in poultry products throughout their shelf life. Campylobacter appears seasonally, and the bacteria are usually absent in chicken flocks in winter but occur more often in summer and early autumn.
Scandi Standard has a continuous registration program for campylobacter in chicken flocks delivered to the slaughterhouses. This means that all chicken flocks are examined for campylobacter before or during slaughter and neck flaps are also checked periodically for campylobacter immediately after slaughtering.
Various control programs have been established for campylobacter, for example programs relating to biosecurity on farms, transport and slaughter. This is the way we systematically work to limit the extent of campylobacter as much as possible.