The US poultry industry needs to revisit Campylobacter-control strategies in preparation for new performance standards coming from USDA’s Food Safety and Inspection Service (FSIS), Ashley Peterson, PhD, senior vice president of scientific and regulatory affairs, National Chicken Council (NCC), told Poultry Health Today.
She explained that a few years ago, when FSIS switched to using neutralised buffered peptone water (nBPW) for processing plant detection of pathogens, the numbers for Campylobacter started plummeting. Campylobacter wasn’t surviving the nBPW.