Campylobacter jejuni bacteria lives the intestinal tract of warm-blooded animals such as poultry. This bacteria is frequently detected within these farmed birds, especially chicken. It is a gram-negative (like E.coli ) spiral-shaped bacterium. It’s ideal growth temperature is directly within the temperature danger zone, most optimally at 37°C (99 °F).
What is the cause of Campylobacter jejuni?
Campylobacter bacteria are a comparatively new bacterium on the food safety scene in terms of global attention. It is in fact now known to be one of the four global causes of diarrhoea diseases. And thus a major contributor of human gastroenteritis. The vast majority of cases occur as isolated events, not as part of recognised outbreaks. Raw and undercooked poultry, unpasteurised milk, contaminated water are the most common causes of Campylobacter infections.
Infections in the kitchen can occur from a simple practice of washing chicken in a basin, during preparation and before cooking. Campy bacteria is able to survive in the droplets of water from the wash basin. Meaning that this bacterium presents concerns during washing and defrosting practices. So much so, that international food safety specialists insist that you do not wash/rinse your chicken before cooking.
Campylobacter bacteriais not usually spread from one person to another. But this can happen if the infected person does not thoroughly wash their hands after using the bathroom or handling raw chicken.
Do not wash your raw chicken in the basin before cooking.
Keep raw meat and poultry separate from produce and other foods when shopping for and storing groceries.
Wash hands, cutting boards, tables, cutlery, and utensils after handling uncooked poultry.
Food and kitchen tools and surfaces may become contaminated from raw food products.
However it is important to prevent such an infection from occurring at the farm level. Chickens are infamous for consuming their own and the flocks faeces, and Campy can spread quickly. The only alternative is to treat feed with antibiotics.