Campylobacteriosis – food as a source of infection
2013
Dimitrijević, Mirjana (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Karabasil, Neđeljko (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Đorđević, Vesna (Faculty of Agriculture, Novi Sad (Serbia)) | Petrović, Jelena (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Petković, Jelena (Veterinary Institute Jagodina, Jagodina (Serbia)) | Teodorović, Vlado (Faculty of Veterinary Medicine, Belgrade (Serbia))
Campylobacter bacteria are the second most frequently reported cause of foodborne illness in humans and are the most common bacteria that cause gastroenteritis worldwide, with an estimated 845,024 cases occurring annually, according to the Centers for Disease Control and Prevention (CDC). EFSA Panel on Biological Hazards (BIOHAZ) is estimated that there are approximately nine million cases of human campylobacteriosis per year in the EU27 are unreported. Most often, carcasses or meat are contaminated by Campylobacter from faeces during slaughtering. Major food sources linked to C. jejuni infections include improperly handled or undercooked poultry products, unpasteurized milk and cheeses made from unpasteurized milk, and contaminated water. Campylobacter infection in humans has been linked to handling and eating raw or undercooked meat and poultry, whether fresh or frozen. To protect consumers from this public health threat, the EU has adopted an integrated approach food safety from the farm to the fork. In EFSA assessments, has among others found that achieving set reduction targets for Campylobacter in chicken flocks in the EU would significantly reduce the risk of human contamination. Prevention is based on control measures at all stages of the food chain, from agricultural production on a farm, to processing, manufacturing and preparation of foods both commercially and domestically. Control options in primary production, such as restriction of slaughter age and discontinuing thinning are directly available from a technical point of view but interfere strongly with current industrial practices. Control options for reducing carcass concentration, such as freezing, hot water and chemical decontamination are also directly available. Chemical decontamination is subject to approval in the EU and no chemicals are currently approved for use.
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