Quantification and molecular differentiation of Campylobacter in the broiler production chain to define interventions to obtain a reduction of the number of human campylobacter cases

Development of a quantitative RT-PCR for the enumeration of Campylobacter on poultry meat. Quantification of the Campylobacter contamination during slaughter and cutting of broiler carcasses originating from positive and negative batches and identification of risk factors influencing the contamination level. Determination of intervention strategies to control the contamination and estimation of the reduction of the Campylobacter exposure for consumers.