Exploring co-occurrences among bacterial communities in broiler meat and the foodborne pathogen Campylobacter for enhanced food safety

Key Points

• Enhanced food safety is linked to the presence of Campylobacter alongside specific bacterial communities.
• Analysis shows that Campylobacter co-exists with certain bacteria in broiler meat, indicating a potential risk factor.
• This analysis employs observational methods to evaluate the relationships between bacterial communities and foodborne pathogens.
• Understanding these interactions may lead to more effective strategies for preventing foodborne illness in consumers.