Broiler Meat Production Research Articles

Efficacy of feed additives against Campylobacter in live broilers during the entire rearing period

Poultry meat is the major source of human campylobacteriosis, the most frequently reported zoonosis in the EU. The prevalence of Campylobacter colonization in European broiler flocks is 71%. Despite considerable efforts, there is still no effective strategy available to prevent or reduce Campylobacter colonization in broilers. This study tested a wide variety of feed additives to reduce Campylobacter shedding in primary poultry production. Twelve additives containing organic or fatty acids, monoglycerides, plant extracts, prebiotics, or probiotics were tested. For each additive, broilers contaminated with Campylobacter jejuni were fed with an additive free diet (control group) or with a supplemented diet (treated group) and Campylobacter loads compared at three sampling times. No treatment was able to prevent broiler colonization by Campylobacter, and there was a high degree of variation in contamination among the birds. At 14 d of age, eight treatments significantly decreased the colonization level compared to the control group by a maximum of 2 log10 CFU/g. At 35 d of age, three of these treatments still had a significant effect with a maximum reduction of 1.88 log10 CFU/g for a probiotic. At 42 d of age, only one short-chain fatty acid was still significantly efficient with a mean reduction over 2 log10 CFU/g. In addition, a probiotic and a prebiotic-like compound significantly decreased the contamination by a maximum of 3 log10 CFU/g, only at the 42-d sampling period. This study gives promising results regarding the use of feed additives to reduce Campylobacter infection in flocks. Nevertheless, a global approach, combining intervention measures at the different steps of the broiler meat production chain could have a greater impact on the reduction of public health risk.

Probióticos en pollos parrilleros: una estrategia para los modelos productivos intensivos

The broiler industry has become an important economic activity in Argentina. Global production of broiler meat has been growing in Argentina faster than for any other meats, possibly due to declining poultry prices and increasing incomes. Modern rearing systems can produce broilers ready to slaughter in 50 days, with the required 2.7kg of weight and a feed conversion of about 1.6kg feed/kg of meat. Nevertheless, broilers raised under these intensive conditions are exposed to various stressors every day. For many years, feed supplementation with antibiotics was widely used to stabilize the gut flora, improve general parameters and prevent avian diseases. However, the utility of antibiotics has been questioned because of the emergence and spread of antibiotic-resistant bacteria in meat. Therefore, there is a renewed interest in finding viable alternatives to antibiotics. One potential method is the supplementation of broiler diets with probiotics. This review provides an updated summary of the use of probiotics to improve sanitary conditions and enhance performance in broilers, demonstrating the role of probiotics as a reliable option to replace antimicrobial growth promoters.

Performance and meat production of broiler chickens fed diets formulated at different crude protein levels supplemented or not with L-valine and L-isoleucine

A total of 4,800 one day (d) old Cobb 500 male broilers was used in a study with the objective of evaluating dietary programs formulated with different degrees of restriction in crude protein (CP) and the supplementation of L-valine and L-isoleucine. Four feeding programs (PRG) reflecting different strategies to deliver amino acids (AA) to broilers were used, respectively from d 1 to 7, 8 to 21, 22 to 35 and 36 to 42, as follow: PRG 1, CP restricted to 224, 211, 198 and 184g/kg with minimum digestible AA to lysine (Lys) ratios only set for total sulfur AA (TSAA) (0.72) and threonine (Thr) (0.65); PRG 2, as PRG 1 without CP restriction with AA ratios to Lys extended to valine (Val) (0.77) and isoleucine (Ile) (0.67); PRG 3, as PRG 2 supplemented with L-Val and PRG 4, as PRG 3 supplemented with L-Ile. Replications of the 4 PRG provided from 1 to 21 d were further divided into the 4 respective PRG given from 22 to 42 d for total of 16 treatments. The study was conducted as a completely randomized block design with 2 time blocks and 24 replications per treatment per block from 1 to 21 d and 12 replications from 22 to 42 d. Overall, there were no effects for time block or interaction between PRG fed from 1 to 21 and 22 to 42 d of age. Performance and processing data demonstrated benefits of formulating diets using minimum ratios of Val and Ile. Body weight gain was higher when both AA were supplemented together (PRG 4). On the other hand, feed conversion ratio (FCR) was improved when the ratios Val and Ile to Lys were obtained without the use of synthetic sources. Carcass yield data was not affected by PRG with the exception of the proportion of abdominal fat that was reduced (P<0.05) when broilers were fed diets with minimum ratios of Val and Ile without using synthetic sources. In conclusion, formulation of diets for broilers without minimum CP level but using AA to Lys ratios as in PRG 2, 3 and 4, allowed competitive growth performance and carcass yield results. Using L-Val and L-Ile led to improved FCR and, therefore, this possibility should be explored to maintain the efficiency of broiler meat production.

Brazilian chicken meat production chain:a 10-year overview

Brazil is the world's largest broiler meat exporter. Health control, knowledge and technology, as well as the natural aspects of the country are pointed out as the keys for the success of that product in the market. Brazilian broiler production grew significantly in the last decade; it creates jobs and has a significant social role in Brazilian economy. This study aimed at evaluating the Brazilian broiler meat supply chain from 2000 to 2010 using the social network analysis (SNA). Data from governmental and private sources were organized and analyzed. The focus of this study was the broiler production supply chain segment involving the hatchery, the broiler farm, the feed mill, the processing plant, and the government. The inputs considered were one-day-old chicks, pullet, feedstuff, and the infrastructure; and the outputs were broiler meat and taxes paid. The software UCINET was applied for calculating the structural attributes and indicators of the network. Results showed a relatively disorganized network in 2000 with the strongest tie between the farmer and the processing plant. The structural organization of the network improved until 2010. The density of the ties in the broiler meat production network increased steadily from 2000 to 2010 within a vertical cohesive supply chain structure. The success of Brazilian broiler meat production is attributed to the abundance of land, fertile soil, favorable climate, and the effort and investments in research and development by innovative companies in the last few years. The results of the present study showed that Brazilian broiler production evolved positively in the last ten years, and it was weakly influenced by international challenges.

Industrial Applications of SelectedJFSArticles

Industrial Applications of Selected<i>JFS</i>Articles

Prevalence and characterization of Campylobacter jejuni from chicken meat sold in French retail outlets

Campylobacter was detected in 76% of broiler meat products collected in retail outlets during a monitoring plan carried out in France throughout 2009. Campylobacter jejuni was the most prevalent species (64.7% of products being contaminated). The 175 C. jejuni isolates collected were characterized. MLST typing results confirmed substantial genetic diversity as the 175 C. jejuni isolates generated 76 sequence types (STs). The ST-21, ST-45 and ST-464 complexes predominated accounting for 43% of all isolates.A class-specific PCR to screen the sialylated lipooligosaccharide (LOS) locus classes A, B and C showed that 50.3% of the C. jejuni isolates harbored sialylated LOS.The antimicrobial resistance profiles established using a subset of 97 isolates showed that resistance to tetracycline was the most common (53.6%), followed with ciprofloxacin and nalidixic acid (32.9%, and 32.0% respectively). All the tested isolates were susceptible to erythromycin, chloramphenicol and gentamicin.Clear associations were demonstrated between certain clonal complexes and LOS locus classes and between certain clonal complexes and antimicrobial resistance.This work paints a representative picture of C. jejuni isolated from poultry products circulating in France, providing data on STs, LOS locus classes and antibiotic resistance profiles in isolates recovered from products directly available to the consumer.

Risk-based microbiological criteria for Campylobacter in broiler meat: A comparison of two approaches

Risk-based microbiological criteria can offer a tool to control Campylobacter in the broiler meat production chain. Recently two approaches have been applied to derive such criteria and to analyse their potential impact in terms of human health risk reduction: the risk-based version of the established microbiological criteria approach, that applies a microbiological limit (ML) for sample data, and the Danish “case-by- case” risk assessment approach, that applies a limit for the relative risk estimate (relative risk limit, RRL) based on sample data. In this study, data sets from Sweden and Denmark are used to compare the performance of the two approaches in terms of efficiency, i.e. the balance between the residual risk after implementation of the criterion and the percentage of non-complying batches, and the attending uncertainty. The analysis shows that the two approaches are equally efficient, and suggests that the RRL criterion is attended with less uncertainty. The two approaches are compared and their advantages and disadvantages are discussed. Given the uncertainties attending the results of the analysis, more research in terms of data collection, risk assessment and uncertainty analysis would be needed to develop these risk-based criteria further.

Contamination Routes of S. Infantis in Food Chain of Broiler Meat Production and it's Significance for Public Health

From each of three slaughterhouses, 50 samples of broiler neck skin were taken at slaughter line. A farm, from which the largest number of positive samples originated, was identified. In slaughterhouse 2, Salmonella was determined in 17 samples of which 11 samples originated from the same farm. At the beginning of broiler breeding, Salmonella presence wasn‘t detected. However, after the second week Salmonella was found. All positive samples were identified as Salmonella Infantis. Comparing genetic similarity with the same strain originating from infected humans showed that ≥ 92% of mutual genetics similarity was confirmed.

Comparing the profitability of organic and conventional broiler production

Organic broiler chicken production has recently received more attention worldwide. This study carried out an economic analysis to compare the profitability of organic versus conventional growing systems per unit of broiler meat production. In this study, 400 slow-growing broilers (Hubbard Red-JA) were reared in an organic production system and the same number of fast-growing broilers (Ross-308) were reared in a conventional system. Profitability was deduced from an economic analysis that compared total costs and net income. Results showed that organic broiler meat can cost from 70% to 86% more with respect to variable and fixed costs when compared with conventional production. The main reasons for the higher cost of organic broiler meat were feed, labor, certification, and outdoor area maintenance. The proportion of fixed costs in total costs was 1.54% in the conventional system and 7.48% in the organic system. The net income per kg of chicken meat in the organic system was €0.75, which is 180% higher compared with the conventional system (€0.27); however, organic broiler meat was sold at a twice as high price than the conventional one. In conclusion, organic broiler meat production was more economical than conventional rearing.

Heat loss in one day old pullets inside a hatchery

After hatching, pullets are transported to brooding area and vaccinated. One day old chicks have not already developed thermoregulation ability; thus, brooding temperature variations may affect pullet quality leading to broiler meat production losses. This research aimed to calculate sensible heat loss in one day old pullets in hatching area and vaccination room. Ten one day old pullets were randomly selected from hatching area of a commercial hatchery. Infrared images were used to calculate bird surface temperature. Exposure areas for the two conditions were quantified, and both air temperature and wind speed was recorded. Total sensible heat loss was calculated as heat loss by radiation plus heat loss by convection. It was found that heat transfer occurs in different ways at different bird body parts. Total heat loss found for hatching baskets was equivalent to 0.81 J s-1 while for vaccination room was 1.16 J s-1. Pullet nutrition is based on energy loss from brooding to farm, and the overall pullet heat loss from hatchery to farm accepted is 13.95 J s-1. Thus, "starter feed" has relevant excess of energy input. These findings indicate that less energy can be used in initial feed, once heat loss is lower than assumed nowadays. Improved knowledge on these conditions may enhance broiler farm feeding strategies and economics during first rearing week.

Effects of dietary polysaccharides from the submerged fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on performance, gut microflora, and cholesterol metabolism in broiler chickens

The present study was conducted to investigate the effects of polysaccharides from the submerged fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. (HFCP) on growth performance, gut microflora, and cholesterol metabolism in broiler chickens. A total of 480 one-day-old Arbor Acres male broilers were randomly assigned to 4 treatment groups with 6 pens per treatment and 20 broilers per pen. Diets containing 4 concentrations of HFCP (0, 1, 3, and 5g/kg) were fed to the broiler chickens. The experimental diets were fed in 2 phases, starter period (d 0 to 21) and finisher period (d 21 to 42). The results indicated that the average daily gain and the average daily feed intake increased (P<0.01) both linearly and quadratically when the HFCP levels increased. However, there was no difference in feed conversion observed among different treatment groups in each period. The serum total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels decreased (P<0.001) linearly and quadratically, while the high-density lipoprotein cholesterol level increased (linear and quadratic, P<0.001) with increasing dietary HFCP levels. The caecum Escherichia coli count and pH decreased (P<0.001) linearly and quadratically, while the caecum lactobacilli count, bifidobacteria count, and propionic acid concentration increased (linear and quadratic, P<0.01) as the HFCP levels increased. On d 21 and 42, the cholesterol content in liver, thigh, and breast muscle decreased (P<0.01) linearly and quadratically, while the bile acid excretion increased (linear and quadratic, P<0.001) with increasing dietary HFCP levels. Different doses of HFCP supplementation in broiler diets had no effect on cholesterol content in excreta. In conclusion, dietary supplementation with HFCP may lead to the production of low-cholesterol broiler meat demanded by health conscious consumers, and its effect might be due to the increase in bacterial count and short chain fatty acids production in the large intestine, and the accelerated rate of catabolism of cholesterol to bile acids by HFCP.

Featherless and feathered broilers under control versus hot conditions. 1. Breast meat yield and quality

The improved genetic potential of contemporary commercial broilers cannot be fully expressed under hot conditions that depress growth rate, decrease breast meat yield, and reduce meat quality. The negative heat effects are attributed to the insulating feather coverage, which, under high ambient temperatures (AT), hinders dissipation of the excessive internally produced heat. Accordingly, featherless broilers (sc/sc), their feathered sibs (+/sc), and contemporary broilers (+/+) were subjected to control AT (26°C) and hot AT (32°C) to test the hypothesis that lack of feathers contributes to higher breast muscle yield and better meat quality, especially under hot conditions, and that differences related to lack of feathers are related to cardiovascular capacity. In 2 similar trials, the superior genetic background of the contemporary broilers was manifested under control conditions; their mean BW was about 15% higher than the means of the featherless broilers and their feathered sibs. The hot conditions depressed BW of the 2 feathered groups by approximately 25%, with hardly any effect on featherless broiler BW. Breast meat yield (% of BW) in the featherless broilers was higher than in those with feathers, especially under the hot AT. Furthermore, the featherless broilers were characterized by superior meat quality as indicated by lower drip loss, lower lightness, and higher redness. The superior meat quality of the featherless broilers could be explained by their larger hearts and higher hematocrit values, suggesting superior cardiovascular capacity to supply oxygen and nutrients to the breast muscles. On the practical side, the results clearly indicate that modern featherless broilers can reach normal BW, as well as yield and quality of breast meat, under hot conditions as well. It appears that broiler meat production in hot regions and climates can be substantially improved by introducing the featherless gene into contemporary commercial broiler stocks. This has become more feasible since the recent development of a simple DNA test to identify carriers of the recessive sc mutation.

Comparing the profitability of organic and conventional broiler production

Organic broiler chicken production has recently received more attention worldwide. This study carried out an economic analysis to compare the profitability of organic versus conventional growing systems per unit of broiler meat production. In this study, 400 slow-growing broilers (Hubbard Red-JA) were reared in an organic production system and the same number of fast-growing broilers (Ross-308) were reared in a conventional system. Profitability was deduced from an economic analysis that compared total costs and net income. Results showed that organic broiler meat can cost from 70% to 86% more with respect to variable and fixed costs when compared with conventional production. The main reasons for the higher cost of organic broiler meat were feed, labor, certification, and outdoor area maintenance. The proportion of fixed costs in total costs was 1.54% in the conventional system and 7.48% in the organic system. The net income per kg of chicken meat in the organic system was €0.75, which is 180% higher compared with the conventional system (€0.27); however, organic broiler meat was sold at a twice as high price than the conventional one. In conclusion, organic broiler meat production was more economical than conventional rearing.

Sources and Disseminations of Salmonella spp. in an Integrated Broiler Meat Production

Sources and Disseminations of Salmonella spp. in an Integrated Broiler Meat Production

Hygiene in the production of broiler carcasses

Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse.

Presence of ESBL/AmpC -Producing Escherichia coli in the Broiler Production Pyramid: A Descriptive Study

Broilers and broiler meat products are highly contaminated with extended spectrum beta-lactamase (ESBL) or plasmid-mediated AmpC beta-lactamase producing Escherichia coli and are considered to be a source for human infections. Both horizontal and vertical transmission might play a role in the presence of these strains in broilers. As not much is known about the presence of these strains in the whole production pyramid, the epidemiology of ESBL/AmpC-producing E. coli in the Dutch broiler production pyramid was examined. Cloacal swabs of Grandparent stock (GPS) birds (one−/two-days (breed A and B), 18 and 31 weeks old (breed A)), one-day old Parent stock birds (breed A and B) and broiler chickens of increasing age (breed A) were selectively cultured to detect ESBL/AmpC-producing isolates. ESBL/AmpC-producing isolates were found at all levels in the broiler production pyramid in both broiler breeds examined. Prevalence was already relatively high at the top of the broiler production pyramid. At broiler farms ESBL/AmpC producing E. coli were still present in the environment of the poultry house after cleaning and disinfection. Feed samples taken in the poultry house also became contaminated with ESBL/AmpC producing E. coli after one or more production weeks. The prevalence of ESBL/AmpC-positive birds at broiler farms increased within the first week from 0–24% to 96–100% independent of the use of antibiotics and stayed 100% until slaughter. In GPS breed A, prevalence at 2 days, 18 weeks and 31 weeks stayed below 50% except when beta-lactam antibiotics were administered. In that case prevalence increased to 100%. Interventions minimizing ESBL/AmpC contamination in broilers should focus on preventing horizontal and vertical spread, especially in relation to broiler production farms.

Comparing the environmental impacts of alternative protein crops in poultry diets: The consequences of uncertainty

The statistical significance of the effects of including different protein sources in poultry diets on the environmental impacts Global Warming Potential (GWP), Eutrophication Potential (EP) and Acidification Potential (AP) of typical UK broiler meat and egg production systems was quantified using the Life Cycle Assessment (LCA) method combined with an uncertainty analysis. The broiler and layer diets compared in the study were either standard soya-based, or alternative diets based on European-grown protein crops, including field beans, field peas, sunflower meal and whole rapeseed. Different methods for accounting for land use change (LUC) in feed crop production were applied, including (1) a weighted average of “new” and “mature” agricultural land used for soya production (“best estimate” scenario), (2) assuming no LUC in the production of soya used in these diets (“sustainable soya” scenario) and (3) including indirect LUC for all arable crop production (“top-down” scenario). Monte Carlo simulations were used to quantify uncertainties in predicted impacts and to perform statistical comparisons between the effects of different diet compositions. The results showed that when included at relatively high levels in the diets (10–30% by mass), peas, beans and rapeseed could slightly reduce the simulated mean value of GWP (up to 12%) of broiler meat and egg production. However, when uncertainties in the data were taken into account, these reductions were not statistically significant. Furthermore, the reduction in GWP strongly depended on the method of LUC accounting applied in the analysis. With the “sustainable soya” and “top-down” scenarios, only small, non-significant differences between the different diets were found. In the case of EP, only small non-significant changes could be achieved with the alternative protein sources. For AP, a significant reduction of more than 20% could be achieved if the crude protein content of the broiler diet was reduced by using peas in combination with pure amino acids. This study demonstrates the importance of a holistic approach, coupled with Monte Carlo uncertainty analysis, to evaluate the environmental impacts of livestock systems. It takes into account the environmental burdens related, for example, to feed production and transport and differences in emissions from housing and the end use of the manure. Furthermore, due to the systematic uncertainty analysis, the statistical significance of the effects of different feeding scenarios can now be evaluated.

Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In the first experiment, occurrence of WS (absence = normal; presence classified in 2 levels as moderate or severe) was assessed in a major commercial processing plant on 28,000 breast fillets (pectoralis major muscles) chosen at random from 56 flocks of broilers processed at 45 to 54 d of age. In the second experiment, 153 fillets were selected based on WS degree (normal, moderate, or severe) and used to assess ultimate pH, color, drip loss, cook loss, and Allo-Kramer-shear force on raw meat as well to determine marinade uptake, purge loss, cook loss, total yield, and Allo-Kramer-shear force after tumbling with a 15% (wt/wt) solution containing sodium tripolyphosphate (2.3%) and sodium chloride (7.6%). The total incidence of white striped breast fillets was 12.0% (8.9 and 3.1% in moderate and severe degree, respectively). Considering the effect of genotype, high-breast yield hybrids exhibited a higher overall incidence of WS compared with standard breast yield birds (15.2 vs. 10.0%; P ≤ 0.001). Severe fillets showed higher pH than moderate and normal groups (5.95 vs. 5.88 and 5.86; P ≤ 0.05). Fillets with severe and moderate WS also exhibited lower marinade uptake compared with normal fillets (7.92 vs. 10.97 vs. 12.67%; P ≤ 0.05). Moreover, cook losses increased as the degree of WS increased from normal to severe groups in both raw (21.27 vs. 23.20 vs. 26.74%; P ≤ 0.05) and marinated meat (14.59 and 14.84 vs. 15.93%; P ≤ 0.05). Finally, nonmarinated fillets with severe striping had lower Allo-Kramer-shear force compared with moderate and normal ones (3.69 vs. 4.41 and 4.91 kg/g; P ≤ 0.05). In conclusion, this study revealed the importance achieved by WS defects in the production of broiler meat as well as its very negative impact on water holding and binding capacity of breast meat.

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.

Importance of the producer on retail broiler meat product contamination with Campylobacter spp

Campylobacter spp. are a leading cause of human bacterial gastroenteritis worldwide, with poultry meat being considered the most important source of the infection. To obtain data on broiler meat contamination with Campylobacter spp. in Lithuania, the occurrence, counts and genotypes of these pathogens on raw broiler meat products from different producers were examined. Out of 312 broiler meat product samples examined, 46.8% were contaminated with Campylobacter spp. Campylobacter jejuni was identified in 51.4% and Campylobacter coli in 37.7% of positive samples. Campylobacter jejuni was more frequently found in the warm period (April-October) and C. coli in the cold period (November-March) of the year (P < 0.05). The overall mean count of Campylobacter spp. was 3.55 and 3.50 log10 colony-forming units (CFU) on wings and drumsticks respectively. The occurrence and counts of Campylobacter spp. varied significantly between producers examined (P < 0.05). Analysis of flaA-RFLP genotyping revealed C. jejuni genotypes common to all producers as well as producer-specific genotypes. Both the occurrence and counts of Campylobacter spp. on broiler meat products were producer-dependent, so this should be kept in mind when risk-based control measures at national level are applied.