Compilation of intervention methods and conditions, and ingredient limits,for controlling Campylobacter jejuni in meat and poultry products

Foodborne disease caused by Campylobacter jejuni has been associated with r aw meats, poultry, milk, water, and other foods. Animals can harbor this pa thogen among the intestinal flora, and it potentially can contaminate carca sses during dressing procedures. Therefore, it is virtually impossible to c ompletely prevent contamination of meat and poultry. Hazards associated wit h contamination, survival and, subsequent growth during production, transpo rtation, processing, and preparation must be considered. However, demonstra ting C. jejuni presence and control is challenging because it is difficult to culture and maintain in laboratory conditions. Campylobacter jejuni has been exhibited to be extremely vulnerable to a wide variety of antimicrobia l treatments, food processing methods, and environmental stress. Effective, validated methods for controlling this pathogen would be of immense value to consumers by reducing exposure. Relevant literature regarding the variou s techniques for the prevention, control, and inactivation of C. jejuni in meat and poultry is reviewed and their potential assessed.