Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Microorganisms in Agriculture and Food industry

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Induction of the Viable-but-Nonculturable State in <i>Salmonella</i> Contaminating Dried Fruit.

Applied and environmental microbiology·2021

Same author

Validation of an ampicillin selection protocol to enrich for mutants of Listeria monocytogenes unable to replicate on fresh produce.

FEMS microbiology letters·2019

Same author

Coupling of strain, stress, and oxygen non-stoichiometry in thin film Pr0.1Ce0.9O2-δ.

Nanoscale·2016

Same author

Novel plasmid conferring kanamycin and tetracycline resistance in the turkey-derived Campylobacter jejuni strain 11601MD.

Plasmid·2016

Same author

Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package.

The Journal of hospital infection·2014

Same author

Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce.

Food microbiology·2014

Search research articles

Related Experiment Video

Updated: Nov 21, 2025

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products

Published on: February 23, 2024

Comprehensive Review of Campylobacter and Poultry Processing.

K M Keener¹, M P Bashor¹, P A Curtis²

¹Authors Keener, Bashor, and Kathariou are with Dept. of Food Science, Campus Box 7624, North Carolina State Univ., Raleigh, NC 27695-7624.

Comprehensive Reviews in Food Science and Food Safety

|January 12, 2021

Summary

Campylobacter bacteria, a common cause of foodborne illness, are frequently found on raw poultry. Reducing contamination during poultry farming and processing is key to preventing human campylobacteriosis.

Keywords:

Campylobacter antimicrobial carcass washers food safety poultry processing

More Related Videos

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens

Published on: March 10, 2020

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

Related Experiment Videos

Last Updated: Nov 21, 2025

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products

Author Spotlight: Development of an Enhanced Protocol for Rapid and Accurate Isolation of Campylobacter from Food Products

Published on: February 23, 2024

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens

Published on: March 10, 2020

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

Area of Science:

Food Safety
Microbiology
Public Health

Background:

Campylobacter is a leading cause of bacterial gastroenteritis in the US, with 40,000 cases annually.
Contaminated poultry products are a significant source of campylobacteriosis, highlighting the need for reduced contamination.
Campylobacter contamination can occur on farms and in poultry slaughter plants, impacting public health.

Purpose of the Study:

To review Campylobacter, its associated infection, and its link to poultry.
To identify contamination sources during poultry processing.
To discuss intervention methods for reducing Campylobacter in poultry.

Main Methods:

Review of epidemiological data on Campylobacter.
Analysis of contamination points in poultry farming and processing.
Evaluation of current intervention strategies and their efficacy.

Main Results:

Campylobacter contamination occurs at multiple stages, from farm to processing plant.
Processing interventions can reduce bacterial load, but initial contamination levels are high.
Farm practices and plant procedures like defeathering and evisceration contribute to cross-contamination.

Conclusions:

Reducing Campylobacter contamination in raw poultry is crucial for public health.
Integrated control strategies addressing both farm and processing levels are necessary.
Further research into effective intervention methods is warranted to minimize Campylobacter transmission.