Campylobacter infection of commercial poultry

Campylobacter jejuni, a widespread food-borne pathogen is responsible for e nteritis in the populations of bath industrialised and developing nations a nd is acquired by consumption of contaminated water, milk and food products . Contaminated poultry meal is regarded as an important source of campyloba cteriosis, with both commercial broiler and turkey growing flocks infected at two to three weeks of age by direct and indirect horizontal exposure. No n-chlorinated water is regarded as a vehicle of infection, followed by rapi d intraflock dissemination. Intensification in the poultry industry has con tributed to the increased prevalence rates on carcasses associated with inc reased stocking density and mechanised processing which are inherent to the high efficiency dictated by a competitive market. Currently, pre- and post-harvest control measures may ameliorate the proble m of Campylobacter infection in consumers. Refrigerated storage and transpo rt of red meat and poultry, appropriate handling and food preparation, and thorough cooking reduce the possibility of food-borne infection. in view of the world-wide distribution of C, jejuni infection and the multiplicity of sources, including nan-pasteurised milk and contaminated water, it is inap propriate to impose trade restrictions on poultry meat based on the detecti on of campylobacters.