Food IndustryFood ServicePig and Poultry Farming

Campylobacteriosis is one of the most common bacterial infections worldwide, often associated with the consumption of contaminated poultry products. Campylobacter, particularly Campylobacter jejuni and Campylobacter coli, are the leading causes of bacterial gastroenteritis in humans, with symptoms ranging from mild diarrhea to severe abdominal pain and fever. Understanding the ways in which Campylobacter can be transmitted through poultry is crucial in implementing effective preventive measures.


Ways of Transmission of Campylobacter in Poultry:


  • Contaminated Environment: Campylobacter can thrive in the environment where poultry are raised. Factors such as overcrowding, poor sanitation, and contaminated water sources contribute to the spread of Campylobacter among poultry flocks.
  • Fecal-Oral Route: Poultry can become infected with Campylobacter through the ingestion of contaminated feed, water, or litter. Once infected, birds can shed the bacteria in their feces, further contaminating the environment and potentially infecting other birds within the flock.


  • Vertical Transmission: Campylobacter can also be transmitted vertically from parent birds to their offspring through the eggs. Contaminated eggs serve as a reservoir for the bacteria, posing a risk of infection to both humans and other poultry.

!!! REMEMBER: Always follow a Strict ON FARM Hygiene Protocol !!!



Thoroughly clean the shed and equipment with a strong alkaline detergent such as ULTRAFOAM, ECOFOAM ADVANCED, ECOFOAM PLUS, AGACREAM etc.


Disinfect the sheds – ground walls and ceiling – with a standard broad-spectrum disinfectant such as HYRED FORCE 7 or FUMAGRI EFFISAFE.


Follow stringent protection measures, such as foot dip, hand wash & disinfection, continuous water treatment etc. to avoid secondary infections through entrance of other pathogens to your shed.


  • Handling and Processing: During the processing of poultry products, such as slaughtering and packaging, there is a risk of cross-contamination if proper hygiene practices are not followed. Contaminated surfaces, equipment, and personnel can introduce Campylobacter to poultry products, increasing the likelihood of human exposure.



  • Handling and Processing: During the preparation of raw poultry products, such as cutting, there is a risk of cross-contamination if proper hygiene practices are not followed. Contaminated surfaces, equipment, and personnel can introduce Campylobacter to raw food such as salads, or to plates where food is served with.


  • Consumption of Undercooked Poultry: Improper cooking of poultry products, especially chicken and turkey, can fail to eliminate Campylobacter bacteria present on the meat. Consuming undercooked poultry products is a significant risk factor for acquiring campylobacteriosis.

In conclusion, preventing the transmission of Campylobacter in poultry requires a multifaceted approach that includes strict hygiene practices, proper flock management, and thorough cooking of poultry products. By addressing these transmission routes, the incidence of campylobacteriosis can be reduced, safeguarding both public health and the poultry industry.


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