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Campylobacter – NZFSA’s strategy for reducing levels in our food

Campylobacter is a bacterial organism that causes the gastro-intestinal disease campylobacteriosis when it lodges in the walls of a person’s intestine. Symptoms usually last two to five days, and include muscle pain, headache and fever, followed by diarrhoea, abdominal pain and nausea.

There are many ways you can be exposed to Campylobacter. However, poultry meat is well recognised in New Zealand, and internationally, as the main food pathway.

NZFSA has adopted a multi-pronged approach that aims to reduce Campylobacter levels in poultry with interventions at several points in the food chain.

The links below draw together key information on Campylobacter from across our website, for consumers, chefs and commercial cooks, industry, scientists and media.

Consumers

The Campylobacter bacteria, where it’s found, what the symptoms of campylobacteriosis are, and how to avoid it making you sick when preparing, cooking or eating food
Campylobacter, cooking and food - for consumers

Chefs and commercial cooks

Proper handling and cooking of poultry for restaurants, takeaways and caterers to reduce the risk of Campylobacter
Campylobacter and food service – for chefs

Industry

Codes of practice, guidelines, requirements and other information for growers, processors and retailers to reduce Campylobacter levels in poultry
Campylobacter and poultry production - for the food industry

Scientists and researchers

Research reports and other technical information about Campylobacter and campylobacteriosis
Campylobacter science and technical data

Media

Media releases and journal about Campylobacter
Campylobacter media releases and journal articles

NZFSA’s Campylobacter risk management strategy

How NZFSA is working with the poultry industry, scientists and other experts, food processors and retailers to reduce Campylobacter levels, particularly in poultry
Campylobacter risk management strategy