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Food poisoning caused by Campylobacter (campylobacteriosis) is the most prevalent bacterial disease associated with the consumption of poultry, beef, lamb and pork meat and unpasteurized dairy products. A variety of livestock industry, food chain and public health interventions have been implemented or proposed to reduce disease prevalence, some of which entail costs for producers and retailers. This paper describes a project that set out to summarize the natural science evidence base relevant to campylobacteriosis control in as policy-neutral terms as possible. A series of evidence statements are listed and categorized according to the nature of the underlying information. The evidence summary forms the appendix to this paper and an annotated bibliography is provided in the electronic supplementary material.

Original publication

DOI

10.1098/rspb.2022.0400

Type

Journal article

Journal

Proc Biol Sci

Publication Date

08/06/2022

Volume

289

Keywords

Campylobacter, campylobacteriosis, epidemiology, food safety, poultry, Animals, Campylobacter, Campylobacter Infections, Cattle, Humans, Meat, Natural Science Disciplines, Prevalence, Sheep