Prevention of Campylobacter food poisoning


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Prevention of Campylobacter food poisoning: There are some simple food handling practices for preventing Campylobacter infections. Physicians who diagnose campylobacteriosis and clinical laboratories that identify this organism should report their findings to the local health department. If many cases occur at the same time, it may mean that many people were exposed to a common contaminated food item or water source which might still be available to infect more people. When outbreaks occur, community education efforts can be directed at proper food handling techniques, especially thorough cooking of all poultry and other foods of animal origin, and common sense kitchen hygiene practices. Some data suggest that Campylobacter can spread through a chicken flock in their drinking water. Providing clean, chlorinated water sources for the chickens might prevent Campylobacter infections in poultry flocks and thereby decrease the amount of contaminated meat reaching the market place.1

Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink), any juices run clear, and the inside is cooked to 170oF (77oC) for breast meat, and 180oF (82oC) for thigh meat.
If you are served undercooked poultry in a restaurant, send it back for further cooking.
Wash hands with soap before handling raw foods of animal origin. Wash hands with soap after handling raw foods of animal origin and before touching anything else.
Prevent cross-contamination in the kitchen:
Use separate cutting boards for foods of animal origin and other foods.
carefully clean all cutting boards, countertops and utensils with soap and hot water after preparing raw food of animal origin.
Avoid consuming unpasteurized milk and untreated surface water.
Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of
spreading the infection.
Wash hands with soap after having contact with pet feces.1

Treating raw meat and poultry with irradiation at the slaughter plant could eliminate bacteria commonly found on raw meat and raw poultry, such as E. coli O157:H7, Salmonella, and Campylobacter.2

Footnotes:
1. excerpt from Campylobacter Infections General: DBMD
2. excerpt from Frequently Asked Questions about Food Irradiation: DBMD

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