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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #298289

Title: Campylobacter,pp

Author
item Line, John - Eric
item CORRY, JANET - University Of Bristol

Submitted to: Compendium of Methods for the Microbiological Examination of Foods
Publication Type: Book / Chapter
Publication Acceptance Date: 11/1/2013
Publication Date: 12/17/2013
Citation: Line, J.E., Corry, J. 2013. Campylobacter,pp. Compendium of Methods for the Microbiological Examination of Foods. 995. https://doi.org/10.2105/MBEF.0222.035.
DOI: https://doi.org/10.2105/MBEF.0222.035

Interpretive Summary:

Technical Abstract: Campylobacter jejuni is recognized as a leading cause of acute human bacterial gastroenteritis. Campylobacters are carried in the intestinal tract of warm-blooded animals and, therefore, contaminate foods of animal origin. At least 23 species of Campylobacter have been described, although only about five of these are important with respect to foodborne infections. In the developed countries C. jejuni causes about 80% of human Campylobacter infections, and C. coli most of the other cases, with a few due to C. upsaliensis, C. fetus ssp. fetus and C. lari. Human infections have often been associated with consumption and/or preparation of poultry meat, drinking raw (unpasteurised) milk, and untreated water, as well as, less commonly, other meats, including pork, lamb and beef. Human infections are generally higher in the summer, attributed partly to increased contact during outdoor activities such as hiking, swimming and barbecues with the environment potentially contaminated by animal and poultry effluent. The proportion of contaminated broiler meat is often also higher in the summer. Infections caused by C. jejuni are sometimes followed by serious auto-immune sequelae including reactive arthritis and Guillain-Barre syndrome. This chapter on Campylobacter in the leading reference book for microbiological methodology for examination of foods describes these important microorganisms, and the pathology, distribution, and epidemiology associated with the pathogens. Subsequent sections detail general considerations, sampling requirements, procedures, equipment, materials and reagents required for recovery and analysis of the pathogens from foods along with precautions, limitations and information for interpretation of analytical tests for the organisms.