Campylobacter is a bacteria that is very common and benign in the intestines of broiler chickens. However, during processing the bacteria can come into contact with the meat and subsequently infect the consumer, causing stomach cramps and diarrhoea. In order to reduce the danger of infection, it is vital that researchers learn when and how exactly the broilers become infected with Campylobacter and if it is possible to protect the chickens from infection in the first place.
Van Gerwe also showed that the chickens are less likely to become infected by Campylobacter when certain fatty acids are added to their feed. The results of his study may help reduce the number of infected broiler chickens, and in so doing will limit the consumers' exposure to Campylobacter.
Van Gerwe will defend this PhD research on December 17 in the Netherlands.
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