A recent study has demonstrated that current sampling and testing methods for Campylobacter may overlook epidemiologically-important strains. The researchers suggest using optimized culture methods and analyzing multiple isolates per sample.
A recent study conducted by researchers at NC State University has found a significantly higher prevalence of Campylobacter on backyard poultry farms than on commercial poultry farms, although the rates of antimicrobial resistance (AMR) were much higher among isolates from commercial farms.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has selected bioMérieux’s GENE-UP® CAMPYLOBACTER assay for
use in its Field Service Laboratories.
To investigate the potential impact of more widespread adoption of food irradiation, CDC analyzed a decade (2009–2020) of U.S. foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.
The FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened to review the most recent scientific literature regarding the control of Campylobacter on chicken meat. The experts emphasized the importance of a multi-hurdle approach in production and processing.
Campylobacter and Salmonella infections reported in the EU in 2022 remained below pre-pandemic (2018–2019) levels, according to the latest EU One Health zoonoses report, but the number of reported foodborne illness outbreaks increased by 44 percent in comparison to 2021.
The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.
Using whole genome sequencing (WGS), a recent study led by Michigan State University (MSU) has demonstrated widespread antimicrobial resistance (AMR) among foodborne Campylobacter jejuni in the state, and the ability to trace the origins of specific strains.
A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.
