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Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process., Seliwiorstow, Tomasz, Bar\'e9 Julie, Berkvens Dirk, Van Damme Inge, Uyttendaele Mieke, and de Zutter Lieven , Int J Food Microbiol, 2016 Jun 02, Volume 226, p.26-32, (2016)\par \par }