Foodborne disease caused by Campylobacter jejuni has been associated with raw meats, poultry, milk; water, and other foods. Animals can harbor this pathogen among the intestinal flora, and it potentially can contaminate carcasses during dressing procedures. Therefore, it is virtually impossible to completely prevent contamination of meat and poultry. Hazards associated with contamination, survival and, subsequent growth during production, transportation, processing, and preparation must be considered. However, demonstrating C. jejuni presence, and control is challenging because it is difficult to culture and maintain in laboratory conditions. Campylobacter jejuni has been exhibited to be extremely vulnerable to a wide variety of antimicrobial treatments, food processing methods, and environmental stress. Effective, validated methods for controlling this pathogen would be of immense value to consumers by reducing exposure. Relevant literature regarding the various techniques for the prevention, control, and inactivation of C. jejuni in meat and poultry is reviewed and their potential assessed.
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