Healthier Food of Animal Origin and Prevention of Campylobacteriosis

Abstract

Campylobacter species belong to the most important foodborne bacteria which cause gastroenteritis in humans in both developed and developing countries. Applied hygienic measures result only partially efficient, as demonstrated by the high number of reported cases in the human population. Alternative strategies to prevent the disease though a direct action at primary production level have been explored. Preliminary data showed that cattle and pigs fed with bamboo and olive by-products, respectively, were free from Campylobacter, suggesting potential sustainable prevention strategy. In addition, biochemical analysis showed high levels of unsaturated fatty acids in red meat and meat products, adequate for the application of health claims in line with EU food law.