From the point of view of food hygiene poultry play a particularly imp
ortant part in the transmission of Campylobacter jejuni to man. Optimi
zing the management of the birds so that their mutual infection is avo
ided is the first step in dealing with the problem. After this attenti
on should be paid to the danger of contamination and its spread during
the slaughtering process. Here again a number of measures to control
Campylobacter organisms can be applied. At consumer level it is possib
le for everyone to avoid infection by handling raw poultry carefully.
It would also be a good idea to develop a test serum containing all kn
own antigen structures of the various Campylobacter jejuni strains so
that, as with Salmonella test serum, a quicker identification of Campy
lobacter jejuni infections would be possible.