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

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Goddard, Matthew R.  ORCID logo
O'Brien, Sarah 
Williams, Nicola 
Guitian, Javier 
Grant, Andrew 


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.



Evidence synthesis, Campylobacter, campylobacteriosis, food safety, poultry, epidemiology

Journal Title

Proceedings of the Royal Society B

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The Royal Society