Risk analysis of campylobacter species in broiler meat
Ismail Balarabe Bilyaminu, Kamaluddeen Kabir
It has been repeatedly reported that Campylobacter is the main cause of bacterial enteritis in the Europe and many developedrncountries in the world. The risk analysis on Campylobacter includes risk assessment, risk management and risk communicationrnwhich has explored the risk of Campylobacter to humans as a result of handling and consumption of undercooked broiler meat.rnVarious risk management options were provided to mitigate the risk particularly to humans who might come in contact with broilerrnmeat at different stages of the food chain. The need to communicate the risk and the control measures to adopt for consumers whornare the last CCP in the food chain has also been emphasised. Special emphasis has been given to consumer training that involvesrnthings like cooking demonstration and provision of sufficient information through various channels. Thus could be used to reducernthe rising cases of Campylobacteriosis in the EU and other countries in the world.