Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Microbial food borne pathogens. Campylobacter jejuni

S F Altekruse1, D L Swerdlow, N J Stern

  • 1Food and Drug Administration, Centers for Disease Control and Prevention, Atlanta, Georgia, USA.

The Veterinary Clinics of North America. Food Animal Practice
|April 9, 1998
PubMed
Summary

Campylobacter jejuni causes millions of foodborne illnesses annually in the US. Preventing human campylobacteriosis requires reducing this bacterial pathogen in poultry processing and safe kitchen handling of raw poultry.

Related Concept Videos

You might also read

Related Articles

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

Sort by
Same author

The burden of respiratory syncytial virus in adults: a systematic review and meta-analysis.

Epidemiology and infection·2020
Same author

Comparison of Spoilage Rates in Ground Turkey and Ground Beef.

Journal of food protection·2019
Same author

Prevalence and Distribution of Campylobacter jejuni and Campylobacter coli in Retail Meats.

Journal of food protection·2019
Same author

Identification of Bacteria Isolated from Fresh and Temperature Abused Variety Meats <sup>1</sup>.

Journal of food protection·2019
Same author

Recovery of Yersinia enterocolitica from Surfaces of Inoculated Hearts and Livers.

Journal of food protection·2019
Same author

Effect of Potassium Sorbate on Growth of Staphylococcus aureus in Bacon.

Journal of food protection·2019

Area of Science:

  • Foodborne bacterial pathogens
  • Microbial food safety
  • Public health microbiology

Background:

  • Campylobacter jejuni is a leading cause of foodborne illness in industrialized nations, with approximately four million cases in the US annually.
  • While most cases of campylobacteriosis present as diarrheal illness, severe complications like reactive arthritis and Guillain-Barré syndrome can occur.
  • Poultry and swine are primary reservoirs for Campylobacter species, with C. jejuni predominantly found in poultry.

Purpose of the Study:

  • To highlight the public health significance of Campylobacter jejuni as a common foodborne pathogen.
  • To underscore the need for interventions in poultry processing and food handling to mitigate campylobacteriosis.
  • To inform strategies for preventing foodborne disease caused by Campylobacter.

Related Experiment Videos

Main Methods:

  • Literature review on Campylobacter jejuni epidemiology and public health impact.
  • Analysis of disease burden and associated sequelae of campylobacteriosis.
  • Identification of key reservoirs and transmission routes for Campylobacter.

Main Results:

  • Campylobacter jejuni is identified as the most frequent foodborne bacterial pathogen in the United States.
  • Significant number of human campylobacteriosis cases (approx. 4 million annually) result in illness, with potential for severe long-term health consequences.
  • Poultry serves as a major reservoir for C. jejuni, indicating a critical control point for pathogen reduction.

Conclusions:

  • Effective pathogen reduction strategies during poultry processing are essential for public health.
  • Safe handling practices for raw poultry in kitchens are crucial to prevent human campylobacteriosis.
  • Integrated approaches addressing both production and consumption are necessary to control foodborne illness caused by Campylobacter jejuni.