Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Campylobacter in animals and foodstuffs

Campylobacteriosis represent an important public health problem with considerable socio-economic impact in the EU.The primary reservoir of thermophilic Campylobacter, the etiological agents of campylobacteriosis, is the alimentary tract of wild and domesticated birds and mammals, and the infective dose seems to be small.Foods represent a significant risk in regard to human campylobacteriosis.This opinion assesses foodborne routes of campylobacteriosis, and identifies possible control options as well as data gaps which require attention.Poultry meat products appear to be a major source of campylobacteriosis, through crosscontamination to ready-to-eat (RTE) foods and through direct hand-to-mouth transfer during food preparation, and to a lesser extent from the consumption of undercooked poultry meat.Reducing the proportion of Campylobacter infected poultry flocks and/or reducing the numbers of Campylobacter in live poultry and on poultry carcasses will lower the risk to consumers considerably.Reducing the proportion of Campylobacter infected poultry flocks can be achieved by the application of strict biosecurity measures in primary production.The setting of performance objectives (PO) or targets in poultry production is recommended.Means for verifying that these POs are met should also be implemented.Setting microbiological standards for Campylobacter in poultry meat products at retail level appear not to be cost-effective as this would imply unnecessary testing of end products.Meat from pigs and ruminant are considered to present a relative low risk to the consumers in regard to campylobacteriosis, but undercooked offal from these food animals is likely to present a considerably risk.The consumption of raw milk and contaminated drinking water are important causes of outbreaks of campylobacteriosis.Milkborne campylobacteriosis can be controlled by proper pasteurisation or by applying alternative measures that eliminate Campylobacter.Otherwise consumers of untreated raw milk should be aware of the associated risk.A reliable safety assurance system in water supply systems is important to exclude Campylobacter from drinking water.Otherwise consumers of water from uncontrolled sources should be aware of the associated risk.Fresh produce contaminated with Campylobacter if consumed raw present a considerable risk to the consumers.Consequently, implementing GAP and GHP throughout the food chain and avoiding the use of untreated faecally contaminated water for irrigation and washing is essential.Bivalve molluscs contaminated with Campylobacter, including oysters, can represent a risk to the consumer.The application of GHP and the control of water quality before harvesting and during depuration are important.Cross-contamination of RTE foods by food handlers and consumers, particularly from raw poultry meat, is a major risk factor for campylobacteriosis.Thus, hygienic food handling practices in the home and in the food services should be promoted.