Campylobacter Food Testing Applications

From a food supply chain perspective, addressing Campylobacter in poultry requires coordinated efforts across all stages to ensure the safety and integrity of the food supply. At the farm level, during processing, stringent hygiene practices are essential to minimize contamination, such as using antimicrobial treatments, maintaining clean facilities, and ensuring proper sanitation of equipment. This is particularly important during evisceration to prevent intestinal contents from contaminating meat surfaces.

Regular testing and screening programs are particularly vital at various stages of the supply chain. On farms, routine sampling and testing of flocks for Campylobacter can allow for targeted interventions. During processing, continuous monitoring and testing of carcasses and processing environments can detect contamination hotspots and ensure that control measures are effective. The results of these tests can inform corrective actions.

Testing for Campylobacter in dairy products is a critical component of ensuring food safety and protecting public health. Campylobacter, particularly Campylobacter jejuni, can be present in raw milk and other dairy products due to intestinal presence. Contamination may occur at any stage from farm to processing and is a particular risk for unpasteurized dairy.  

To maintain safety, regular sampling of raw milk, finished dairy products, and environmental samples from dairy farms and processing facilities is essential. Samples are collected and tested at various points in the supply chain to monitor for the presence of Campylobacter. Environmental monitoring is also crucial: samples from surfaces, equipment and feed/water sources should be regularly tested to identify potential sources of contamination.

Although Campylobacter is less commonly associated with pork, it can be present in the intestines of pigs, and so remains a potential food safety concern. While Campylobacter jejuni is the most common species associated with poultry, Campylobacter coli is more frequently found in pigs. Contamination of pork typically occurs during the slaughtering process. The bacteria can transfer from the intestines to the meat surface during evisceration. Poor hygiene practices and contaminated equipment can also contribute to the spread.

Addressing Campylobacter in pork therefore involves implementing good hygiene practices during slaughter and processing, as well as conducting regular testing and monitoring.