Campylobacter: A practical approach to the organism and its control in foods

1 Background.

Introduction.

Taxonomy of Campylobacter.

Illness caused by Campylobacter.

Sources of Campylobacter.

2 Outbreaks: causes and lessons to be learnt.

Introduction.

Stir-fried meat: Wales.

Drinking water: UK.

Pasteurised milk: Scotland.

Raw-milk cheese: USA.

Bottled water: Greece/USA.

Infected food handler: USA.

Cross-contamination: USA.

Bird-pecked milk: England.

3 Factors affecting growth and survival of Campylobacter.

Introduction.

Temperature.

pH, water activity and other factors.

4 Industry focus: control of Campylobacter.

Introduction.

Raw chicken.

Cooked meat.

Ready-to-eat and ready-to-wash fruit and salad vegetables.

Pasteurised milk.

Unpasteurised milk cheese.

Raw fermented and air-dried meat.

Generic control of Campylobacter.

5 Industry action and reaction.

Introduction.

Legislation and standards.

Guidelines.

Specifications.

Monitoring for Campylobacter.

6 Test methods.

Conventional methods.

Alternative methods.

General.

7 The future.

Glossary of terms.

References.

Index.