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  • COST Action 97: Pathogenic micro-organisms in poultry and eggs. 11. Progress in control of foodborne pathogens in poultry. 12. Field experience on salmonella control in poultry


Poultry meat is by far the most popular food product worldwide. This is mainly due to the revolutionary industrialisation of the poultry industry in the last 30-40 years, which brought poultry meat from being a rather exclusive product, only available to a limited class of consumers, to being popular, cheap and wholesome meat within everyone's budget. Hygienic aspects of poultry production and processing relate to the presence (or absence) of potentially pathogenic and spoilage micro-organisms. In both cases their presence may result in cases of human food-borne disease or in spoilage of the products, which, in consequence, result in considerable economic losses to society and industry.

This publication contains the proceedings of two workshops organised by COST Action 97:
- Working Group 1: workshop held in Brno, Czech Republic, 14 to 17 May 1998;
- Working Group 2: workshop held in Berlin, Germany, 28 and 29 May 1999.

Additional information

Authors: MULDER R W A (EDITOR), Institute of Animal Science and Health, Lelystad (NL);HAFEZ H M (EDITOR), Free University Berlin (DE);SISAK F (EDITOR), Veterinary Research Institute, Brno (CZ)
Bibliographic Reference: EUR 20295 EN (2002), pp.134. Euro: 22.00
Availability: EUR-OP reference: KI-NA-20295-EN-C Available from EUR-OP sales agents. URL:
ISBN: ISBN: 92-894-3564-X
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