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Since 2005, Campylobacter, a pathogenic bacterium commensal 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 and in particular at the level of the slaughter process. The great variability of slaughter conditions in France complicates the implementation of control means. The objective of this project will consist first of all in evaluating whether in the diversity of the practices of slaughtering broilers in France, and in particular relating to the penetrant step, certain practices have an effect on persistence (resistance to stress and antibiotic resistance) of C. jejuni. A modeling of the thermodynamic characteristics of the PT 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.