Campylobacter

Campylobacter is an enteric bacterium that causes infections and leads to campylobacteriosis, the leading cause of diarrhoea in the EU. Reducing campylobacter in meat is therefore a key priority in the industry.

Number of infections down

In 2009, the Dutch poultry industry and the government drew up a plan to reduce the presence of campylobacter in poultry meat. Measures are being taken both on farms and in processing plants. The number of infected birds fell significantly, resulting in fewer bacteria in the final product. From 9.8% in 2009, it fell to 4.9% in 2016.

Consumers should ensure hygiene in the kitchen by preparing raw chicken meat separately and washing hands and materials well after contact with raw meat to avoid contamination. Meat processors constantly monitor bacteria and adjust their processes if infections increase.