- flesh of a small young chicken not over 2 1/2 lb suitable for broiling
- an oven or part of a stove used for broiling
- Broiler Compound
- broiler hens
- Chicken, broiler
- Pollo, “Broiler”
- Campylobacter spp. in broiler carcasses;
- Salmonella spp. in broiler carcasses;
- Broiler Compound 2,1 n = 16 2,8
- EUR 0,20 per bird in the case of broiler farms;
- Up to 66,4 % positive samples in broiler meat were reported.
- Campylobacter spp. in broiler flocks and their antimicrobial resistance;
- Campylobacter spp. in broiler flocks and their antimicrobial resistance; and
- Broiler meat is considered the most common source of infection.
- Campylobacter spp. and Salmonella spp. in broiler carcasses.
- It is, however, very difficult to compare prevalence of Campylobacter in broiler flocks and broiler meat, and of Salmonella in broiler meat from different Member States as there is no harmonised monitoring.
- EUR 30 for antimicrobial testing of Campylobacter isolates from broiler flocks.