Effectiveness of selected interventions against Campylobacter spp. in chicken meat: A quantitative microbial risk assessment model for Germany

Campylobacter enteritis remains among the most common foodborne infections in Europe, being responsible for a considerable disease and economic burden. Various preventive interventions along the chicken meat production chain have already been proposed and evaluated, while this analysis explores the effect of selected control options in Germany. A quantitative microbial risk assessment model on Campylobacter spp. in chicken meat farm-to-fork for Germany was established. The highest risk reductions were calculated for a public awareness campaign, a thinning ban restricting partial depopulation of flocks and a short dip in peracetic acid post-chill, leading to a Campylobacter enteritis case reduction of up to 18%. A combination of the three resulted in a case reduction of 32%. In an alternative scenario, the occurrence of viable but non-culturable (VBNC) Campylobacter was considered. The total number of viable Campylobacter ingested per portion of chicken meat was considerably higher than what would be expected based on standard culturing methods. The model development was challenged by remaining data gaps, particularly in regard of real-world effect estimates, also with respect to VBNC- Campylobacter . Nevertheless, the results provide important first insights into achievable risk reductions. For comprehensive decision-making, additional aspects should be taken into account when selecting control options, such as approval of additives, intervention costs or the impact on meat quality.