How to Prevent Campylobacter Infection:
Infection control measures at all stages of food processing may help to decrease the incidence of Campylobacter infections, but the single most important and reliable step is to adequately cook all poultry products.
The most reliable method to ensure this is to use a cooking thermometer. A metal stem-type thermometer that is numerically scaled should be used to assure that food is cooked to the proper temperature. The thermometer should be accurate to + or - 2 degrees Fahrenheit. Document that the thickest part of the chicken, turkey, duck or goose (the center of the breast) reaches 180°F or higher, as recommended by the U.S. Food and Drug Administration. The agency recommends at least 165°F for stuffing, 170°F for ground poultry products, and that thighs and wings be cooked until juices run clear.
Other control measures of import that are available to consumers and food service personnel to prevent campylobacteriosis include the following:
- Choose the coolest part of the vehicle (generally the trunk in winter and cab in summer) to transport meat and poultry home from the market.
- Defrost meat and poultry in the refrigerator. Place the item on a low shelf, on a wide pan, lined with paper towel; ensure that drippings do not land on foods below. If there is not enough time to defrost in the refrigerator, then use the microwave.
- Do not cook stuffing actually inside the bird.
- Rapidly cool leftovers.
- Never leave food out at room temperature (either during preparation or after cooking) for more than 2 hours.
- Avoid raw milk and products made from raw milk. Drink only pasteurized milk products.
- Wash hands thoroughly using soap and water, concentrate on fingertips and nail creases, and dry completely with a disposable paper towel at the following times:
- after contact with pets, especially puppies, or farm animals.
- before and after preparing food, especially poultry.
- after changing diapers or having contact with an individual with an intestinal infection.
- children on arrival home from school or day-care
- Wash fruits and vegetables carefully, particularly if they are eaten raw. If possible, vegetables and fruits should be peeled.
- Use pasteurized eggs.
 U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition at http://vm.cfsan.fda.gov/~ear/temperat.html
 Scott E, Sockett P. How to Prevent Rood Poisoning. John Wiley & Sons, New York, 1998.
 Fang G, Araujo V, Guerrant RL. Enteric infections associated with exposure to animals or animal products. Infect Dis Clin NA, 1991; 5:681-701.
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