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Title: Campylobacter in: Microbiological Troubleshooting in the Industrial Food Processing Environment

Author
item Line, John
item STAWICK, BRAD - STAWICK LAB MANAGEMENT

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/15/2007
Publication Date: 5/26/2010
Citation: Line, J.E., Stawick, B. 2010. Campylobacter in: Microbiological Troubleshooting in the Industrial Food Processing Environment. Book Chapter.

Interpretive Summary:

Technical Abstract: Campylobacter species are enteric pathogens and are considered one of the leading foodborne disease agents in the United States causing an estimated 2.1 to 2.4 million cases of gastroenteritis annually. This chapter, intended for inclusion in the book, Microbiological Troubleshooting in the Industrial Food Processing Environment, provides detailed information on the Campylobacter organism, costs associated with disease, symptoms, and infectious dose. Additional information focuses on animal and environmental reservoirs for campylobacters, and foods associated with Campylobacter. Because of its particular significance, a section of the chapter is devoted to issues involving Campylobacter and poultry. This chapter and the book in general will provide Quality Assurance Directors, Managers, Supervisors and Sanitation Managers, and Governmental Regulatory Officials with a valuable resource to help resolve contamination related issues in food processing facilities.