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Campylobacter news

More than 50 Campylobacter cases linked to raw milk


FoodQualityNews.com - Jan 2, 2017
Low Sizergh Farm recalled its raw cows drinking milk due to six confirmed cases of Campylobacter infection in December. It advised consumers not to have any of its raw milk that they have at home and dispose or return it for a refund. The suspected ...
 

Campylobacter Outbreak in UK Linked to Raw Milk


Food Poisoning Bulletin - Jan 3, 2017
At least 56 people are sick in the United Kingdom with Campylobacter infections after drinking raw milk purchased from a vending machine on a farm. The patient age range is from one year to 86 years. Sales of raw milk from that farm were suspended ...
 

UK's raw milk vending machine outbreak expands; 56 sick


Food Safety News - Jan 3, 2017
One carry-over from 2016 in United Kingdom is Campylobacter, remaining in 2017 as the most common cause of food poisoning in the U.K. It's responsible for more than 280,000 cases of food poisoning each year with more 72,000 confirmed cases with a ...
 

Campylobacter - premium items on eBay

Campylobacter Ecology and Evolution


 

NEW Campylobacter: NEW PERSPECTIVES IN MOLECULAR AND CELLULAR BIOLOGY


 

Campylobacter: Epidemiology, Pathogenesis and Biochemistry (1982 Edition) by ...


 

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Campylobacter books

Biofilms in the Food Environment


by: Anthony L. Pometto III, Ali Demirci

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness.
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Risk Assessment of Campylobacter spp. in Broiler Chickens: Interpretative Summary


by: World Health Organization
Campylobacter is a leading cause of enteric infections in many countries. The principal reservoir of pathogenic Campylobacter spp. is the alimentary tract of wild and domesticated mammals and birds. Poultry meat is an important vehicle for foodborne transmission of Campylobacter spp., particularly Campylobacter jejuni.

FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens. An interpretative summary of that work is described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products.
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Campylobacter


The state of our knowledge of Campylobacter infection in one comprehensive volume.

 

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