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This thesis provides an evaluation of the Danish Campylobacter situation from 2001 to 2010. The evaluation includes a description of the Danish situation in relation to the national control strategy and control measures applied at slaughter, an assessment of human risk of campylobacteriosis from retail broiler meat in the period 2001-2010 for assessment of the effect of implemented control measures, and finally, exploration of the apportioning of human campylobacteriosis cases caused by Campylobacter jejuni in Denmark to different sources of animal origin. Danish action plans to control Campylobacter in broilers and broiler meat comprise initiatives covering the whole domestic food chain “from farm to fork”. Initiatives involve biosecurity in the primary production; scheduling of Campylobacter negative flocks to production of chilled meat and positive flocks to the production of frozen products, to the extent possible, and consumer campaigns to reduce cross-contamination in domestic kitchens (manuscript I). In addition, a case-by-case control was introduced in 2007; targeting high-risk batches of fresh meat of Danish and imported origin. With the implementation of the first Danish initiatives and action plans against Campylobacter, the prevalence decreased in the Danish broilers from 2002 to 2004 as well as in chilled broiler meat at slaughter, 2004-2006 (manuscript I). The registered number of human cases was lower in the period after the implementation of action plans (2003-2010) compared to the period before (2001-2002). The Campylobacter prevalence in Danish broiler flocks was found to be a strong predictor for the seasonal occurrence of Campylobacter in Danish chilled broiler meat. Seasonality was more distinct for chilled meat compared to frozen meat, and was more pronounced for Danish meat compared to imported meat (manuscript II). The measures implemented in the major Danish slaughterhouses (forced air chilling, crust freezing and freezing) with

Bacteriologie. --- Basic Sciences. Microbiology -- Bacteriology --- Micro-organismen. --- Virologie.