January 2008

Campylobacter is a big problem in New Zealand.  Reporting for Meat & Poultry, the business journal for meat and poultry processors,  Bryan Salvage says:

New guidelines for poultry processors have been developed by the New Zealand Food Safety Authority (N.Z.F.S.A.) and the New Zealand Poultry Industry Association to reduce food poisoning cases associated with Campylobacter

The new issue of  Agricultural Research Service’s (ARS) Food and Nutrition Research Briefs, published on line by the United States Department of Agriculture, reports that a new medium developed by ARS that provides a quicker, simpler way to distinguish between Campylobacter species has been licensed for manufacture by two U.S. companies.

Food and Nutrition