05.02.2013

Rosenquist et al (2013) Journal of Food Microbiology

A Danish study published in the International Journal of Food Microbiology found that contamination with Campylobacter species was nearly three times as common in chilled organic broiler chicken carcasses than in chilled conventional broiler carcasses, and the relative risk of becoming ill from exposure to the bacteria in organic carcasses was 1.7 times higher. C jejuni was the species most frequently isolated. In contaminated samples, the mean concentration of Campylobacter did not differ appreciably between the two groups. Contamination was more common in both types of meat in warmer weather, with the peak beginning earlier in the year for organic carcasses. Broilers raised organically are exposed to the outdoors, while those raised conventionally are kept indoors. In addition, organic broilers are slaughtered at an older age (63-70 versus 36-42 days), according to the authors.