Prevention of campylobacteriosis

Campylobacteriosis is a foodborne disease of high frequency in Greece and abroad. Prevention of campylobacteriosis is based on measures taken through all stages of the food chain. The implementation of Hazard Analysis and Critical Control Points (HACCP), and the use of irradiation for reducing the microbial load of animal origin foods can contribute to the reduced number of contaminated foods in the market. The corner- stone of the prevention of campylobacteriosis is the health education of consumers and workers at farms. Acquiring knowledge and skills through appropriately organised health education programs regarding safe food handling has found to be effective against foodborne diseases. Simple practices, like thorough hand-washing and avoidance of cross-contamination inside the kitchen, can protect consumers considerably. Furthermore, the existence of an effective surveillance system for the registration of isolated cases and epidemics of campylobacteriosis would allow a more prompt implementation of control measures.