In Germany, the detection rate of Campylobacter in skin samples from broilers remains at almost 50%. Last year’s introduction of the process hygiene criteria did not lead to a significant reduction of Campylobacter, according to a recently published report by the German Federal agency for Consumer Protection (BVL). And approximately a quarter of all samples showed more than 1000 cfu/g. These numbers are based on 5974 samples taken in 2018. Salmonella was detected in 22.7% of the cases, twice as often as in the year before.
Salmonella was detected in 22.7% of the cases, twice as often as in the year before.
Listeria was found in spreadable sausage at 3.4%, with none of the samples exceeding 10 cfu/g. This is a significant improvement to the previous year, where samples with 220 and 550 cfu/g were found.
Antibiotic resistance was found to be highest in broilers compared to other animals like cattle and pigs. This reflects the significantly higher frequency of use of antibiotics when breeding broilers. Organically produced turkey meat showed significantly lower antibiotic resistance rates (48.2%) compared to conventionally produced turkey meat (77.3%). Also, multi-resistant strains were significantly less frequent in organically produce turkey meat. It was noticeable that approximately 50% showed resistance against fluoroquinolones and there is a strong recommendation by the BVL to reduce the use of these antibiotics.
