Hygienic Aspects of Campylobacter Enteritis

Campylobacter장염에 의한 식품위생학적인 고찰

  • 이용욱 (서울대학교 보건대학원 미팔군 방역부) ;
  • 홍종해 (서울대학교 보건대학원 미팔군 방역부)
  • Published : 1986.11.01

Abstract

Campylobacter jejuni has been recognized as one of the causes of human gastroenteritis. The feces of a variety of reservoir animals contain c. jejuni as commensals in the intestinal tracts, and are fundamental source of contamination. The intestinal organisms contaminate carcasses, equipment tools hands of the processing line workers and air of the processing facility. Once the contamination happens in the slaughterhouses or the meat processing facilities, it is very difficult to keep the carcasses free from the infection of c. jejuni. Various disinfectants are effective in minimizing the number of Campylobacter infections in the processing facilities by washing contaminated carcasses, tools, and hands. Direct contact with infected animals has been incriminated in transmission of infection caused by C. jejuni. Freezing, cooling with dry air and gamma irradiation are an effective way for preserving the meat and eliminating the transmission, but broad and enforced studies are needed for the practical use.