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Campylobacter jejuni in poultry production and processing in relation to public health

Published online by Cambridge University Press:  18 September 2007

A.A. Saleha ,
G.C. Mead  and
A.L. Ibrahim
A.A. Saleha
Affiliation:
Department of Veterinary Pathology and Microbiology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
G.C. Mead
Affiliation:
Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College, Boltons Park, Hawkshead Road, Potters Bar, Hertfordshire EN6 lNB, UK
A.L. Ibrahim
Affiliation:
Department of Veterinary Pathology and Microbiology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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Abstract

In recent years it has been shown that Campylobacter jejuni is the most common cause of gastroenteritis or enterocolitis in man, especially in developed countries. Numerous studies have demonstrated a high prevalence of C. jejuni in chickens and it is evident that chicken meat is a significant source of human gastroenteritis due to lack of care in handling raw products and inadequate cooking. Campylobacter spp. are frequently found in the intestinal tract of poultry where colonization leads to contamination of carcasses during processing, especially at the defeathering and evisceration stages. This paper reviews the occurrence of C. jejuni in poultry, particularly in the live bird and on processed carcasses. It also considers possible factors in the introduction and spread of C. jejuni on farms and discusses progress in developing measures for controlling Campylobacter spp. in the production chain.

Keywords

Campylobuctev jejunichickensproductionprocessingpublic health significancecontrol measures
Type
Research Article
Information
World's Poultry Science Journal , Volume 54 , Issue 1 , March 1998 , pp. 49 - 58
Copyright
Copyright © Cambridge University Press 1998

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