Campylobacter & risque

DOSSIER: Rsik assessment of campylobacter in poultry meat

Work carried out by UMR SECALIM (Food Safety and Microbiology) aims to understand bacterial behavior and assess the health risk. Among recent studies, a study published in the International Journal of Food Microbiology aims to predict the level of C. jejuni contamination before preparation and consumption at home

Campylobacter jejuni, is a foodborne pathogenic bacterium, and the main cause of enteritis in humans worldwide. In food, the presence of Campylobacter remains high in broiler meat and it is considered to be the most important source of human campylobacteriosis. C. jejuni is the pathogenic bacterial model studied by UMR Secalim to understand bacterial behavior and assess health risk.

A dossier lis devoted in the news of the INRAE ​​Pays de la Loire center which lists some SECALIM achievements.

Contact person: Nabila Haddad

Modification date : 11 September 2023 | Publication date : 02 February 2021 | Redactor : SG