alexa Incidence and ecology of Campylobacter jejuni and coli in animals.
Food & Nutrition

Food & Nutrition

Journal of Probiotics & Health

Author(s): Horrocks SM, Anderson RC, Nisbet DJ, Ricke SC

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Abstract Since its initial emergence in the 1970s, Campylobacter has become one of the most common causative agents of bacterial foodborne illness. Campylobacter species readily colonize the gastrointestinal tracts of domestic, feral and wild animals and while they rarely cause clinical disease in food animals, they can produce severe acute gastroenteritis in humans. Prevalence of Campylobacter in food animals can exceed 80\% thus challenging processors to employ post-harvest pathogen reduction strategies. Reduction of pathogens before arrival to the abattoir is also of interest because the implementation of pre-harvest interventions may compliment existing post-harvest control techniques to further diminish possible retail sources of infection. Such multiple hurdle approaches that simultaneously utilize pre- and post-harvest control techniques are expected to be the most effective approach for decreasing human illness associated with foodborne pathogens. This article was published in Anaerobe and referenced in Journal of Probiotics & Health

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