Fact sheets: Techno-economic assessment of emission-reduction pathways for the Australian chicken meat industry
Explore chicken meat emission pathways to 2050, with costs, feasibility and offsets across net zero, SBTi and floating targets.
CHICKEN MEAT
Differential typing of Campylobacter – fact sheet
Published: 21 May 2014
Author(s): Templeton, Jillian
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Campylobacter (C. jejuni/C. coli) is the major cause of human gastrointestinal illness in Australia, with rates of infection approximately double those for Salmonella each year. While poultry are a source of these infections, there is a considerable body of evidence which indicates that there are other sources, for example contaminated water, unpasteurised milk and pets.
The propagated view that raw or undercooked poultry products are the major source of human Campylobacter infections is based on research from the 1980s. However, it is now recognised worldwide that there are multiple non-poultry potential sources for transmission of Campylobacter into the human population.
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