Publicaties | RIVM

Preventing campylobacter at the source: why is it so difficult?

Farm and slaughterhouse characteristics affecting the occurrence of Salmonella and Campylobacter in the broiler supply chain

Risk based microbiological criteria for Campylobacter in broiler meat in the European Union

Consumption of raw vegetables and fruits: a risk factor for Campylobacter infections

Campylobacter en Salmonella in open reservoirs voor de drinkwaterbereiding