Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: July 13, 2006
Publication Date: August 13, 2006
Citation: Robach, M., Bailey, J.S., Ingliss, D., Line, J.E., Berrang, M.E. 2006. Campylobacter-From Gate to Plate. International Association for Food Protection. 93(Abstract #S12):65. Technical Abstract: Campylobacter is an important bacterial foodborne pathogen. While the severity of most cases of human campylobacteriosis cases is usually slight, the prevalence of human infection, the potential for the emergence of antimicrobial resistance, and the gravity of long-term sequelae such as Guillain-Barré Syndrome require that producers of raw foods make a concerted effort to reduce the exposure of consumers to this significant foodborne hazard. This symposium will give basic information about the prevalence and tracking of Campylobacter at the farm and in food processing facilities. It will include a discussion of current regulatory thinking about controlling this hazard, and provide information on some of the emerging technologies and strategies for managing the risk of Campylobacter in raw foods of animal origin.