Campylobacter Species: Considerations For Controlling A Foodborne Pathogen

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Abstract
Studies in the past decade have demonstrated with convincing evidence that Campylobacter jejuni is an important enteric pathogen of man. The wide distribution of the organism in animal reservoirs, and in foods of animal origin makes control of this foodborne microbe a formidable undertaking. Although the vehicles that are incriminated as sources of infection are broad, most illnesses occur sporadically without a finite determination as to the mode of transmission. The problem is further amplified because an infectious zoonotic disease like Campylobacter enteritis not only occurs frequently, but is almost always unsuspected, and too often unrecognized. Factors that perpetuate the Campylobacter problem are spreading Campylobacter during animal slaughtering and processing, concentrating animals in feedlots and brooding houses, poor food handling and storage practices, environmental contamination from animal wastes and other sources. Campylobacteriosis is a universal problem and an immense challenge to all who work in the arena of food protection. The solutions for control and prevention are demanding. In addition to more needed research, close national and international cooperation is a mandate if progress will be realized in the long-term minimization, and eventual elimination of this pathogen.