James H. Denton

There is considerable debate regarding the benefit to be obtained by routine testing of foods for the presence of Campylobacter and establishing performance standards as part of the food safety system.

The emergence of this human pathogen appears to warrant this action. Campylobacter species are reportedly responsible for more than 14% of the estimated annual food-related illness and death rates attributed to known foodborne pathogens. Campylobacter jejuni accounts for an estimated 2 million case…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe