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A restatement of the natural science evidence base regarding the source, spread and control of Campylobacter species causing human disease.

Published version
Peer-reviewed

Type

Article

Change log

Authors

O'Brien, Sarah 
Williams, Nicola 
Guitian, Javier 
Grant, Andrew 

Abstract

Food poisoning caused by Campylobacter (campylobacteriosis) is the most prevalent bacterial disease associated with the consumption of poultry, beef, lamb and pork meat and unpasteurized dairy products. A variety of livestock industry, food chain and public health interventions have been implemented or proposed to reduce disease prevalence, some of which entail costs for producers and retailers. This paper describes a project that set out to summarize the natural science evidence base relevant to campylobacteriosis control in as policy-neutral terms as possible. A series of evidence statements are listed and categorized according to the nature of the underlying information. The evidence summary forms the appendix to this paper and an annotated bibliography is provided in the electronic supplementary material.

Description

Keywords

Poultry, Campylobacter, epidemiology, Food safety, Campylobacteriosis, Animals, Cattle, Sheep, Humans, Campylobacter Infections, Prevalence, Meat, Natural Science Disciplines

Journal Title

Proc Biol Sci

Conference Name

Journal ISSN

0962-8452
1471-2954

Volume Title

289

Publisher

The Royal Society