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"Campylobacter" bacteria are the second most frequently reported cause of foodborne illness. A comprehensive farm-to-table approach to food safety is necessary in order to reduce campylobacteriosis. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. This document answers common questions about the bacteria "Campylobacter," describes how the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) is addressing the problems of "Campylobacter" contamination on meat and poultry products, and offers guidelines for safe food handling to prevent bacteria, such as "Campylobacter," from causing illness.

En Español http://www.fsis.usda.gov/PDF/Campylobacter_Preguntas_y_Respuestas.pdf

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Date Of Record Release 2010-01-13 15:52:15
Description "Campylobacter" bacteria are the second most frequently reported cause of foodborne illness. A comprehensive farm-to-table approach to food safety is necessary in order to reduce campylobacteriosis. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. This document answers common questions about the bacteria "Campylobacter," describes how the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) is addressing the problems of "Campylobacter" contamination on meat and poultry products, and offers guidelines for safe food handling to prevent bacteria, such as "Campylobacter," from causing illness.

En Español http://www.fsis.usda.gov/PDF/Campylobacter_Preguntas_y_Respuestas.pdf
Classification
Resource Type
Format
Subject
Source United States Department of Agriculture
Keyword Campylobacter, Bacteria, Foodborne diseases, Food contamination
Date Of Record Creation 2010-01-13 15:48:58
Education Level
Date Last Modified 2010-01-13 17:05:47
Language English
Date Record Checked: 2010-01-13 00:00:00 (W3C-DTF)

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