Researchers from Ghent University (Belgium) and Institute of Public Health (WIVISP) (Belgium), used PhAST Blue equipment to evaluate vqPCR technology for the enumeration of Campylobacter in contaminated broiler carcass rinses. Additionally, was assessed the Campylobacter viability on stress conditions normally encountered during the broiler slaughter process and/or storage, as a strategy to reduce the public health risk levels of Campylobacter in these products, and was compared to the reference culture based method which underestimates the real contamination levels.