Carolina Riba, Global Category Manager at 3M Food Safety, said internal validation encompassed poultry matrices (chicken, turkey, duck, etc.) as most campylobacteriosis infections involve poultry rather than red meat or dairy. (foodnavigator.com)
Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days of being exposed to the bacteria, according to the Centers for Disease Control and Prevention. (health.com)
Accordingly, 95 percent of respondents know about Salmonella as opposed to only 22 percent who know about Campylobacter, even though the latter can also result in a foodborne disease known as campylobacteriosis. (sciencedaily.com)