Campylobacter and Salmonella infections on organic broiler farms

Organic poultry production in the Netherlands is developing. Although consumers assume organic products to be safer and healthier, there are aspects of organic animal husbandry, like access to an outdoor run, that can result in increased risks of food safety problems. The aim of this study was to compare housing and management of organic and conventional broiler farms in the Netherlands and to study the occurrence of Salmonella and Campylobacter infections on the former. Large differences were found between the two farming systems with respect to mixed or single farming, manure storage, drinking-water system, ventilation, access to an outdoor run, and pest control. From the 31 organic flocks sampled for Salmonella and Campylobacter in 2003, 13% were positive for Salmonella and 35% for Campylobacter. Results for the summer period are missing due to an outbreak of avian influenza, so the actual number of flocks infected with Campylobacter can be expected to be even higher. Campylobacter appears to be the main risk on organic broiler farms, so that it would be interesting to study specific risk factors of infection with this pathogen on these farms. Additional keywords: food safety, risk factors, outdoor run