Emergency Pathogen Control – Campylobacter Jejuni

 Factory Clean

Targeting Campylobacter Jejuni

Contact our emergency cleaning team by emailing [email protected].

C. jejuni species of pathogenic bacteria is one of the most common causes of human gastroenteritis in the world. Food poisoning caused by Campylobacter species can be severely debilitating, but is rarely life-threatening. It is one of the most common causes of food poisoning in Europe and in the United States.

The vast majority of cases occur as isolated events, not as part of recognized outbreaks. Active surveillance through the Foodborne Diseases Active Surveillance Network (FoodNet) indicates that about 20 cases are diagnosed each year for each 100,000 people in the US, while many more cases are undiagnosed or unreported; the CDC estimates a total of 1.5 million infections every year. The European Food Safety Authority reported 246,571 cases in 2018, and estimated approximately nine million cases of human campylobacteriosis per year in the European Union.

Role in Food Processing

There are 14 species of Campylobacter, the one of primary importance in foods is C.Jejuni.

Historically, they have been associated with causing spontaneous abortions in cattle and sheep.

pH: 4.4  Optimum 6.0 – 8.5

Temperature: Minimum  4oC, Optimum Growth 20oC to 37oC

Heat sensitive over 55oC.

This is not an environmental organism but is associated with warm-blooded animals, poultry being the most prominent.

It may be the single most common cause of acute bacterial diarrhoea in humans. Activity peaks in summer months.

Once introduced into a poultry breeding house, most of the flock becomes infected

Check any staff with recent case of diarrhoea.

Thoroughly clean and sanitise receiving area and transport crates / lugs.

Check crates for biofilm, cleanliness, sanitation and rotation.

Check hand washing.

Pay particular attention to slaughter areas, evisceration and offal areas.

Minimise cross contamination by enforcing colour coding.

Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.

It removes scale, which is a base for biofilms.

It will aid removal of biofilms.

The acidic environment will at least inhibit, if not halt the growth of bacteria.

If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.

The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.


Monitor movement of staff and materials between slaughter and other departments.Monitor receiving area and transport crates / lugs.

Monitor crates and lugs with extra swabbing.

Review production facility swab results.


Modern Food Microbiology

Staph. Aureus – for hand washing guide.

EXAMPLE Procedure

Emergency Pathogen Cleaning

Bacillus Cereus

Clostridium Perfringens


Staphylococcus Aureus

Campylobacter Jejuni

Escherichia Coli


EXAMPLE Procedure

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