Campylobacter in Poultry News
News published on May 18, 2021:
by Sam Shafer
Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of undercooked chicken livers, often served ...
News published on March 25, 2021:
New research from North Carolina State University has found that Campylobacter bacteria persist throughout poultry production – from farm to grocery shelves – and that two of the most common strai...
Source :
https://cvm.ncsu.edu/campylobacter-strains-exchange-genes-can-become-more-virulent-and-antibiotic-resistant/
News published on November 22, 2019:
The 2020 International Production & Processing Expo (IPPE) will offer a new education program titled, Processing for Antibiotic Free Production. The workshop, scheduled for Thursday, Jan. 30, 2020 and Frida...
Source :
http://www.ippexpo.org/
News published on November 27, 2018:
The 2019 International Production & Processing Expo (IPPE) will offer a new education program titled, Salmonella and Campylobacter Control in Poultry Production and Processing – Meeting Food Safety Go...
Source :
http://www.ippexpo.org/media/
News published on January 20, 2016:
Federal U.S. food safety surveillance data in recent years shows significant progress by the poultry and red meat industries in reducing foodborne pathogens. Nonetheless, notes Doug Smith, Ph.D., Director of Fo...
News published on May 13, 2009:
New research from Denmark suggests a promising method using air samples to continuously monitor broiler flocks for the presence of the foodborne pathogen Campylobacter. The findings are reported in the April 20...
Source :
American Society for Microbiology via EurekAlert!
News published on June 25, 2008:
One of the most common food-borne pathogens, Campylobacter sickens more than two million people in the United States every year. With funding from USDA's Cooperative State Research, Education, and Extension Ser...
Source :
USDA CSREES release
News published on October 16, 2007:
A quicker, simpler way to distinguish between Campylobacter species has now been licensed for manufacture by two U.S. companies. The new culture medium called Campy-Cefex is specifically designed to detect and ...
Source :
USDA Agricultural Research Service
News published on September 17, 2007:
University of Nottingham experts have joined forces with Canadian biotech company GangaGen Life Sciences Inc to develop new weapons in the fight against food poisoning.They are engaging in a major research proj...
Source :
University of Nottingham press release
News published on August 10, 2006:
Consumer concerns about campylobacter have been high on the agenda at today's meeting of the Poultry Industry Association of New Zealand (PIANZ).
The PIANZ board gathered in Auckland to hear the latest inter...
Source :
The Poultry Industry Association of New Zealand