Campylobacter (camp-UH-low-back-ter) is a genus of bacteria that is among the most common causes of bacterial infections in humans worldwide.
There are many control measures of import that are available to consumers and foodservice personnel to prevent the transmission of Campylobacter. These control measures include the following:
- Choose the coolest part of the vehicle (generally the trunk in winter and cab in summer) to transport meat and poultry home from the market.
- Defrost meat and poultry in the refrigerator. Place the item on a low shelf, on a wide pan, lined with paper towel; ensure that drippings do not land on foods below. If there is not enough time to defrost in the refrigerator, then use the microwave.
- Do not cook stuffing actually inside the bird.
- Rapidly cool leftovers.
- Never leave food out at room temperature (either during preparation or after cooking) for more than 2 hours.
- Avoid raw milk and products made from raw milk. Drink only pasteurized milk products.
- Wash hands thoroughly using soap and water, concentrate on fingertips and nail creases, and dry completely with a disposable paper towel at the following times:
- after contact with pets, especially puppies, or farm animals.
- before and after preparing food, especially poultry.
- after changing diapers or having contact with an individual with an intestinal infection.
- children on arrival home from school or day-care.
- Wash fruits and vegetables carefully, particularly if they are eaten raw. If possible, vegetables and fruits should be peeled.
- Use pasteurized eggs.