December 9, 2009

Netherlands develops new way to detect campylobacter in chickens

A new method for accurately determining when a chicken is infected with campylobacter has been developed in the Netherlands, prompting researchers to better focus their work on preventing infection.

Campylobacter is a bacterium that is very common and benign in the intestines of broiler chickens. However, during processing the bacteria can come into contact with the meat and subsequently infect the consumer.

In order to reduce the danger of infection, it is vital that researchers learn when and how exactly the broilers become infected with campylobacter and if it is possible to protect the chickens from infection in the first place.

Veterinary University Utrecht researcher Twan van Gerwe shows that the chickens are less likely to become infected by campylobacter when certain fatty acids are added to their feed.

The results of his study may help reduce the number of infected broiler chickens, and in so doing will limit the consumers' exposure to campylobacter.

Van Gerwe will defend this research on December 17 in the Netherlands.