Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Oniris

Home page

CHILLING : Influence of slaughter practices, in particular chilling, and pre-slaughter conditions on the persistence of Campylobacter jejuni in French broiler slaughterhouses

Characterize the variability of the slaughter and pre-slaughter conditions of broiler chickens in the regions of Brittany and Pays de la Loire, likely to influence the level of contamination of carcasses in post-chilling

Since 2005, Campylobacter, a commensal pathogenic bacterium of the digestive tract of poultry, remains the main cause of zoonosis reported in the European Union (EU). Different control strategies can be considered at all stages of poultry meat production to reduce the prevalence of Campylobacter. Multiplying control strategies by targeting both farming conditions and slaughter conditions is encouraged by European health safety agencies. The Chilling project will focus on the study of two stages carried out respectively on the farm and at the slaughterhouse, fasting and cooling. Fasting before slaughter, by removing food from chickens, can facilitate emptying of the digestive tract and thus reduce the risk of contamination during the evisceration stage. The duration of this fast, which is necessarily less than twelve hours, depends on numerous intermediate stages such as the transport time and the waiting time for the batches at the slaughterhouse. The first objective of the Chilling project will be to quantitatively assess this duration in the Pays de la Loire region, based on data collected in the field. This precise quantification will make it possible to determine the variability factors of this duration and to identify possible levers allowing a more optimal adjustment. The second part of the project, on the slaughterhouse part, will consist first of all in evaluating whether, in the diversity of slaughtering practices for broiler chickens in Brittany and Pays de la Loire, and in particular relating to the chilling stage, certain practices have an effect on the persistence (stress resistance and antibiotic resistance) of C. jejuni. Modeling of the thermodynamic characteristics of chilling will then be combined with predictive microbiology models of Campylobacter inactivation in order to identify control levers to be implemented in slaughterhouses to reduce the risk associated with Campylobacter.

Coordination: SECALIM

Partners: Anses Ploufragan, GEPEA Oniris