Campylobacter Jejuni – The Silent Danger

Food-borne illnesses are problematic not only in the food industry, but also in the millions of households around the world. Most often food-borne illnesses are the result of the transference of bacterial pathogens that have been introduced into the food source during processing or through other means of improper handling (i.e. under cooking of poultry, contaminated seafood, etc). One such bacterial pathogen of concern is Campylobacter Jejuni. The purpose of this presentation is to provide some insight into how Campylobacter is transmitted and how rates of contamination can be lessened and/or prevented in the future. 

Please click here to view the presentation 

I hope that the information contained herein will be helpful. If you have any questions, or would like to leave a comment, please feel free to do below. Thank you.


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