Prevalence and antimicrobial profile of Campylobacter isolates from free-range and conventional farming chicken meat during a 6-year survey

MonitoringSalmonella,Campylobacter,Escherichia coliandStaphylococcus aureusin traditional free-range ‘Label Rouge’ broiler production: a 23-year survey programme

“…; Economou et al . ). Many publications have investigated the risk factors of Campylobacter in poultry production.…”

“…Salmonella contamination of Label Rouge broiler carcasses could nowadays be considered to be under control, as the contamination of broiler breeder flocks and of the environment remain low and comparable to or less than those observed by other authors ( improved the safety of carcasses, as shown by the more or less continuous decrease of heavily contaminated carcasses measured after the implementation of the Synalaf GHP guide. The European situation is quite different for Campylobacter as all the publications on the contamination of free-range farms or carcasses showed heavily contaminated flocks in many countries (Esteban et al 2008;Vandeplas et al 2010;Allen et al 2011;Rivera et al 2011;Bester and Essack 2012;Thanissery et al 2012;Economou et al 2015). Many publications have investigated the risk factors of Campylobacter in poultry production.…”

“…In Belgium, on a longitudinal survey on six free-range farms, Vandeplas et al (2010) found 100% Campylobacter prevalence during the summertime, 66Á7% in spring and 33Á3% in winter within the farms and their environment. In Greece, Economou et al (2015) collected meat samples at slaughter from standard and free-range farms and found no significant difference in Campylobacter contamination between the two types of production (28Á7% vs 29Á4%). In the UK, Allen et al (2011) isolated Campylobacter from 95% to 100% of the 28 organic and freerange flocks examined, while the contamination of standard flocks within the same time period was approximately 55%.…”

“…In Greece, Economou et al . () collected meat samples at slaughter from standard and free‐range farms and found no significant difference in Campylobacter contamination between the two types of production (28·7% vs 29·4%). In the UK, Allen et al .…”

Designing training in organic farming on a multinational basis

“…2092/91, the segment of organic farming in EU member countries denotes a prosperous reality still with a high potential for exploring ( Jeločnik et al, 2015;Lesjak, 2008;Testa et al, 2015). The foods produced in organic mode are fashionable due to a number of reasons: consumers appreciate the return to tradition; organic farming provides fresh produce while respecting the environment and natural resources; consumers are more preoccupied with their health and wellbeing and the organic foods are better at defending consumer health (Crittenden et al, 2014;Economou et al, 2015;Verhoog et al, 2003). Organic farming is much valued by consumers, which believe it to give products of higher quality due to the absence of pesticides, antibiotics or other chemical products utilized in the production or conservation processes (Costa et al, 2014;Govindan et al, 2014;Puech et al, 2014).…”