Risk Assessment on Campylobacter in Broiler Meat at Slaughter Level in Portugal

A logistic regression model is used to assess the association between Campylobacter contamination in broiler meat at the slaughter level and general operating and hygienic aspects of the slaughterhouses and characteristics of the batches. Campylobacter was found in 62.6 % of the carcasses. The presence of Campylobacter in the caeca (RR = 1.47), the presence of hepatitis or perihepatitis (RR = 1.71), and conspurcation of carcasses with faeces during slaughter (RR = 1.59) increase the risk of Campylobacter contamination. The relative risk of contamination associated to the slaughterhouse location and capacity vary from 0.95 to 3.14, depending on the combination of the two characteristics.