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  • COST Action 97: Pathogenic micro-organisms in poultry and eggs. 13. Safe poultry meat: control of salmonella and campylobacter in poultry production and the use of population genetics. 14. Final report


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 the food poultry meat from being a rather exclusive product, only available to a limited class of consumers, to being the 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 as well as of spoilage micro-organisms. In both cases, their presence may result in cases of human food-borne disease or in spoilage of the products, which, as a consequence, result in considerable economic losses to society and industry.

This publication contains the proceedings of a workshop organised by Working Group 4, held in Lelystad, Netherlands, from 2 to 4 December 1999, and also the final report of the action.

Additional information

Authors: MILDER R W A W (EDITOR), Institute of Animal Science and Health, Lelystad (NL)
Bibliographic Reference: EUR 20573 EN (2002), 73pp. Euro: 14.50
Availability: EUR-OP reference: KI-NA-20573-EN-C Available from EUR-OP sales agents URL:
ISBN: ISBN: 92-894-4681-1
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