Abstract
Experts have suggested reasons why a reduction of Campylobacter in chicken meat has not led to a decrease in infections in the United Kingdom. Ideas include the selected meat contamination target being the wrong one to focus on as well as the role of other sources of infection and imported poultry meat.
Key Data
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Publication Date17 January 2025
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Primary AuthorJoe Whitworth
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SourceFood Safety News
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LanguageEnglish
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