Using 3D-Laserscanning Microscopy for the absolute quantification of viable Campylobacter spp. in chicken rinse matrix

Campylobacteriosis is the most common food-borne disease caused by bacteria. During slaughtering, chicken skin can be contaminated by Campylobacter spp. due to the evisceration process. Although the number of Campylobacter spp. on broilers is controlled by process hygiene criteria that are constantly being improved, the number of human infections still remains high. Under stress conditions, Campylobacter spp. can enter a viable but non-culturable (VBNC) state, which is poorly understood. VBNC Campylobacter spp. cannot be detected with the DIN EN ISO 10272-2:2017 method and therefore an underestimation of the number of live Campylobacter spp. on chicken might be the result.