Preventing campylobacter at the source: Why is it so difficult?

Clinical Infectious Diseases

Volumn 57, Issue 11, 2013, Pages 1600-1606

  Wagenaar, Jaap A ^a,b,c   French, Nigel P ^d   Havelaar, Arie H ^e,f  

^a UTRECHT UNIVERSITY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c WORLD HEALTH ORGANIZATION   (Switzerland)

^d MASSEY UNIVERSITY   (New Zealand)

^e UTRECHT UNIVERSITY   (Netherlands)

^f NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

Campylobacter; Food safety; Interventions; Poultry; Source attribution

Indexed keywords

ARTICLE; BROILER; CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CAMPYLOBACTERIOSIS; CAUSAL ATTRIBUTION; CHICKEN; CONSUMER ATTITUDE; DISEASE ASSOCIATION; ECONOMIC ASPECT; EUROPEAN UNION; FOOD CHAIN; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD SAFETY; GASTROINTESTINAL SYMPTOM; GUILLAIN BARRE SYNDROME; HUMAN; ICELAND; IRRITABLE COLON; MEAT; MEAT INDUSTRY; MULTILOCUS SEQUENCE TYPING; NEW ZEALAND; NONHUMAN; POULTRY; PREVALENCE; PRIORITY JOURNAL; REACTIVE ARTHRITIS; RESERVOIR; RISK ASSESSMENT; UNITED STATES;

CAMPYLOBACTER; FOOD SAFETY; INTERVENTIONS; POULTRY; SOURCE ATTRIBUTION;

ANIMALS; CAMPYLOBACTER; CAMPYLOBACTER INFECTIONS; EUROPEAN UNION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; FOODBORNE DISEASES; HUMANS; POULTRY; PUBLIC HEALTH; UNITED STATES;

EID: 84887929870     PISSN: 10584838     EISSN: 15376591     Source Type: Journal    
DOI: 10.1093/cid/cit555     Document Type: Article

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