Medidas para redução de Campylobacter spp. em carnes de aves

Abstract

Campylobacteriosis is a zoonosis that represents an important public health problem with considerable socio-economic impact in the EU. In recent years Campylobacter spp. has been recognized as an emerging foodborne pathogen, which is widely spread in the environment. The incidence of campylobacterisis in humans has been rising significantly. According to the EFSA (European Food Satefy Authority), in 2013, 214,779 cases of campylobacteriosis in humans were reported by the Member States. However in Portugal there isn´t official information available about this disease. Poultry is often associated to the transmission of several pathogenic microorganisms to humans, namely: Salmonella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The slaughter, the plucking and the evisceration are important sources of contamination of the poultry carcasses. Besides this, a considerable increase of contamination also occurs during the preparation, the conservation and the distribution of the poultry. Due to the impact of this bacteria on the health of the consumers and also on the socioeconomic level, Lusiaves, food company, joined this scientific work, in order to do a survey and critical analysis about the strategies that may lead to the reduction of Campylobacter in poultry meat. In order that this information may effectively reach the poultry raisers and the slaughter workers, training materials (a PowerPoint presentation and an information handbook) was developed. It was made a research about projects concluded and in progress on Campylobacter, both nationally and internationally.

Date of Award	21 Sept 2016
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Paula Teixeira (Supervisor)