What is the effect of campylobacter in food handling?

Campylobacter is a type of bacteria that can cause foodborne illness. It is commonly found in raw or undercooked poultry, unpasteurized milk, and contaminated water. Campylobacter can cause symptoms such as diarrhea, abdominal pain, fever, and nausea. In some cases, it can also lead to more serious complications such as Guillain-Barré syndrome, which is a rare but serious autoimmune disorder that affects the nerves.

In food handling, it is important to take steps to prevent the spread of Campylobacter and other foodborne pathogens. This can be done by following proper food safety practices such as:

- Washing hands frequently with soap and water, especially after handling raw meat or poultry

- Cooking poultry and meat thoroughly to the recommended internal temperature

- Avoiding cross-contamination by keeping raw meat, poultry, and seafood separate from other foods during preparation and cooking

- Refrigerating perishable foods promptly after purchase

- Avoiding consuming raw or undercooked eggs

- Practicing good personal hygiene, such as avoiding touching the face with unwashed hands

By following these steps, food handlers can help to reduce the risk of Campylobacter contamination and protect consumers from foodborne illness.