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21.jul.06
Massey University Press Release
A ban on the sale of fresh chicken meat is the not answer to preventing outbreaks of campylobacteriosis says food microbiologist Associate Professor John Brooks.
He says the media focus on the comparatively high incidence of campylobacteria outbreak in New Zealand has been triggered by incomplete information.
“No clear mode of transmission has been established between chicken meat and humans. Campylobacter is also found in cattle and sheep, ducks and domestic pets, and water and dairy farm effluent have also been found frequently to be contaminated.”Continue Reading Combating campylobacter with common sense

Last Update: Tuesday, May 16, 2006. 11:19am (AEST)
A south-east South Australian environmental health officer has warned about a bacteria found on raw poultry and on animals, which he believes is on the increase.
Naracoorte Lucindale Council’s Dr Bob Netherton says the campylobacter bacteria commonly causes gastroenteritis, but can also cause other illnesses.
During a…

May 13, 2006
There are fresh calls for consumers to handle chicken properly following a new report which has found nearly all the raw meat sold over the counter carries campylobacter.
The bacteria is one of the most common causes of food poisoning.
Commissioned by the Food Safety Authority, the report indicates that more than 90% of the raw chicken we buy could be contaminated with campylobactor.
But we’re also at risk from other raw meats.Continue Reading Campylobacter found in most chickens

April 5, 2006
Food Safety Web Specialists
Food Safety and Inspection Service
WASHINGTON — The Food Safety and Inspection Service (FSIS) today advised consumers that cooking raw poultry to a minimum internal temperature of 165 degrees F will eliminate pathogens and viruses.
The single minimum internal temperature requirement of 165 degrees F was recommended by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
“The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed,” said Under Secretary for Food Safety Dr. Richard Raymond. “The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health.”Continue Reading Single minimum internal temperature established for cooked poultry

Baytril, an antibiotic drug used for treating respiratory illnesses in chickens, is the first veterinary drug to be recalled from the market by the FDA. The government organization pulled the drug from the market in late July 2005, because of concerns over the emergence of antibiotic resistant campylobacter outbreaks in humans.
Campylobacter is one of…

Food is the most common vehicle for the spread of Campylobacter. Poultry is the most common food implicated. Some case-control studies indicate that up to 70% of sporadic cases of campylobacteriosis are associated with eating chicken.
Surveys by the USDA demonstrated that up to 88% of the broiler chicken carcasses in the USA are contaminated with Campylobacter while a recent Consumer Reports study identified Campylobacter in 63% of more then 1000 chickens obtained in grocery stores. Other identified food vehicles include unpasteurized milk, undercooked meats, mushrooms, hamburger, cheese, pork, shellfish, and eggs.Continue Reading Where does Campylobacter come from?

Campylobacter is not the only thing that triggers Guillain-BarrÈ syndrome, but it is now recognized as one of the disorder’s major forerunners. Guillain-BarrÈ, which also may follow a viral illness, is an autoimmune attack on the peripheral nerves that can cause weakness and paralysis. Annually, about two people per 100,000 contract the syndrome.
“We also…