Abstract
Thermotolerant campylobacters particularly Campylobacter jejuni and, to a lesser extent, Campylobacter coli are a leading cause of gastrointestinal infections in the developed world. These bacteria are widely found in animals, which are the primary reservoir although they seldom show symptoms of disease. Poultry are probably the most important source but other animals, including cattle and pigs are also implicated. Risk assessment modeling demonstrates the importance of good hygiene practices at all stages in the food chain. This not only includes interventions at the stages of animal rearing and carcass and meat processing but also prevention of cross-contamination between raw and cooked foods in retail premises and in the home.
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