Strategies for Controlling Campylobacter in Poultry Production: A Comprehensive Review of Challenges and Potential Solutions

Abstract

Campylobacteriosis, a major foodborne illness caused by Campylobacter, poses significant challenges in poultry production. This review examines strategies to mitigate Campylobacter prevalence and foodborne outbreaks in poultry. Antibiotic therapy is limited due to Campylobacter's antibiotic resistance. Natural alternatives, including bacteriocins, phages, probiotics, essential oils, and plant-derived compounds, show promise in combating Campylobacter and improving meat safety. Biosecurity measures and hygiene practices are crucial in preventing Campylobacter introduction and colonization. Strict protocols and cleanliness reduce contamination. Nutritional interventions and vaccination strategies enhance disease resistance and immune responses in poultry. Nanotechnology, particularly ZnO nanoparticles, exhibits antimicrobial efficacy against Campylobacter and other bacteria. Electrostatic interaction with cell walls and the production of reactive oxygen species disrupt bacterial membranes and intracellular components. A comprehensive approach integrating natural alternatives, biosecurity, nutrition, and nanotechnology is necessary for effective Campylobacter control. Continued research and adherence to hygiene practices can reduce Campylobacter contamination, improve food safety, and protect public health.