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May 27, 2026FSA research and evidence.Open Access

Interventions Applied at Retail, Consumer, Restaurant and Catering Settings to Reduce the Levels of Campylobacter spp.

Wioleta Trzaska Iulia Ford Stephanie Ellis Lucy Wheeler Erica Kintz Amy Hale Victoria Cohen Anthony Wilson Elli Amanatidou

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Key Points

The aim is to evaluate interventions for reducing Campylobacter levels in chicken across various food settings, emphasizing effective practices.
Systematic review of interventions at retail, consumer, and food service settings
Focus on cooking, chilling, freezing, and cross-contamination
Analysis of educational campaigns and modelling studies
Cooking chicken to 70°C eliminates Campylobacter within minutes.
Freezing for over three weeks significantly reduces bacterial levels compared to chilling.
Cross-contamination identified as the primary risk factor for Campylobacter illness, outpacing undercooked chicken.

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Implication

Systematic review of interventions reducing Campylobacter in retail and catering settings, highlighting key practices.

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Cite This Study

Trzaska et al. (2026) studied this question.

synapsesocial.com/papers/6a1a7e9c0307b78509431328 https://doi.org/10.46756/001c.161540

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