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30.04.2025 - Foods

Health hazard due to pathogenic germs, especially Campylobacter

Pathogenic germs are microorganisms that can cause diseases. If they enter food, consumption or contact can be harmful to health.

The Campylobacteriosis, caused by Campylobacter bacteria, is the most common bacterial foodborne illness in Germany – and is notifiable. Even small amounts (500–10,000 germs) can cause severe diarrhea.

Campylobacter bacteria are found in the gastrointestinal tract of various animals. Campylobacter jejuni is commonly found in wild birds and poultry, while Campylobacter coli is mostly found in pigs and turkeys.

Most infections result from contaminated chicken meat – especially when consuming raw or insufficiently cooked meat. Unpasteurized raw milk, fresh dairy products, and fruits and vegetables contaminated by natural fertilizers can also lead to infection.

Kitchen hygiene also plays a major role: If contaminated food or working utensils are not properly handled, germs can spread easily.

Campylobacter bacteria can be killed by heating to 70°C for at least 2 minutes (core temperature). Cooked food should always be stored chilled.

The BAV Institute offers regular tests for Campylobacter - fast, reliable, and with individual advice. Our customer advisors are happy to assist you.

Source:

Fleischwirtschaft, Issue 4/2025