Don’t Play ‘Chicken’ With Foodborne Illness: 5 Campylobacter Questions Answered

When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue reading Don’t Play ‘Chicken’ With Foodborne Illness: 5 Campylobacter Questions Answered

Spotlight on Campylobacter

Campylobacter Background:

Campylobacter is a less commonly known organism that has quickly become an emerging hot topic in food microbiology in recent years due to various recalls, news articles and evolving government regulations. Surprisingly, this genus of spiral-shaped, microaerophilic bacteria is the most commonly reported bacterial cause of gastroenteritis from foodborne sources in the United States, outranking E. coli, Salmonella, Staphylococcus aureus and other more well known microorganisms.   Continue reading Spotlight on Campylobacter