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Food Safety: Reducing Campylobacter in poultry in the EEA



The EFTA Surveillance Authority (ESA) and the European Commission have collaborated on a project focusing on mitigation measures in place for Campylobacter in poultry in the EEA.

Tackling Campylobacter has been a priority for the competent authorities in Iceland and Norway over recent years. Campylobacteriosis is the most frequently reported food-borne illness in the EEA and its incidence is steadily increasing. Given the strong link of outbreaks with the poultry production chain, measures aimed at mitigating Campylobacter in poultry are significant in reducing occurrence of the disease.Chickens

Fact-finding missions were carried out in 2015 and 2016 by the Directorate-General for Health and Food Safety of the European Commission (DG SANTE) and ESA. The objective of the fact-finding mission series was to gather information and gain a broad overview of mitigation measures in place for Campylobacter in poultry in the EEA. The series also aimed at identifying and disseminating to stakeholders good practices concerning the reduction of Campylobacter in poultry.

A summary describing findings and conclusions related to mitigating Campylobacter in poultry in Iceland and Norway is available here

The information gathered during these missions is summarised in the overview report published by DG SANTE, describing the measures implemented in the countries visited in order to tackle Campylobacter and the main conclusions noted.

For further information, please contact:

Ms. Anne Vestbakke
Head of Communications
tel. +32 2 286 18 66
mob. +32 490 57 63 53




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