IFST issues statement on Campyobacteriosis - (Institute of Food Science and Technology)
October 10, 2007 – 7:59 pmFoodborne Campylobacteriosis and How to Safeguard Against It
The Institute of Food Science & Technology, through its Public Affairs and Technical & Legislative Committees, has authorised the following InformationStatement, prepared by its Professional Food Microbiology Group, dated October 2007.
SUMMARY
Campylobacters occur widely as part of the intestinal flora of many warm-blooded animals and birds, particularly chickens and turkeys, and can be carried in animals that are used for food production and in domestic pets. In addition, they also occur in untreated water and raw milk. Evidence indicates that the most important risk factors for food-borne infection are consumption of undercooked poultry (particularly chicken), and other meat, unpasteurised or inadequately pasteurised milk and food that has been cross- contaminated.
Symptoms of infection in humans consist of diarrhoea, sometimes with bloodstained stools, which may last from 2-10 days. The illness is usually self-limiting, but can be severe.
Campylobacters do not grow in food […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=21819
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