So what is Campylobacter and why is it a problem?

The following is based on information from The Bug Bible – http://www.safefood.net.au/AudienceHierarchy/TheBugBible/Default.htm

Campylobacter was not recognised as a cause of foodborne disease until the 1970s. It is naturally present in the intestines of a number of different domestic animals and birds. It can be frequently isolated from the surface of poultry and also on the surface of cuts of raw meats. It has also been isolated from raw milk

The organism is sensitive to heat. Adequate cooking, reheating and control of cross contamination from raw foods to cooked foods are the primary control mechanisms in the kitchen. There have been a number of case investigations where salads have been implicated as the source of the organism. Transfer of the organisms to the salad vegetables from surfaces or implements used for raw meats being the most likely cause.

Campylobacter jejuni is one of the major causes of food borne illness in Australia but is not well known by the public.