Campylobacter Information


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.[1] 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:[2]


[1] U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition at

[2] Scott E, Sockett P. How to Prevent Rood Poisoning. John Wiley & Sons, New York, 1998.

[3] 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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