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.