Slaughter line speed and chilling stage: accessible levers for food business operators to reduce the concentration of Campylobacter on broiler carcasses.

Key Points

• Campylobacter concentration on broiler carcasses decreases with adjusted slaughter line speed and effective chilling methods.
• Key evidence shows a notable reduction in Campylobacter levels when both the slaughter line speed and chilling stages are optimized.
• Observational analysis examining the relationship between slaughter line speed, chilling stage, and Campylobacter reduction in broiler carcasses.
• This highlights the potential for food business operators to implement effective strategies to enhance food safety.

Abstract