reflect no visible signs of illness but excrete
this microorganism in their feces. Symptoms
of those with a severe case may include mus-
cle pain, dizziness, headache, vomiting,
cramping, abdominal pain, diarrhea, fever,
prostration, and delirium. Diarrhea usually
occurs at the beginning of the illness or after
fever is apparent. Blood is frequently present
in the stool after 1 to 3 days of diarrhea. The
length of illness normally varies from 2 to 7
days. Although death is rare, it can occur.
Complications and sequelae of campylobac-
teriosis include relapse (5% to 10%), bac-
teremia, meningitis, acute appendicitis,
urinary tract infections, endocarditis, peri-
tonitis, Reiter’s Syndrome, and Guillain-
Barre’ Syndrome (Davidson, 2003). This
pathogen is not tolerant to environmental
stresses. Most cases of campylobacteriosis
are sporadic and not associated with an out-
break. Campylobacter can be controlled
most effectively through sanitary handling
and proper cooking of foods from animal
origin.
Campylobacter is found in the intestinal
tract of cattle, sheep, swine, chickens, ducks,
and turkeys. Because this microorganism is
found in fecal material, muscle foods can be
contaminated during the harvesting process if
sanitary precautions are not observed.
Campylobacter jejunihas also been detected
in milk, eggs, and water that have been in con-
tact with animal feces. Limited studies have
shown that the incidence ofC. jejunion retail
cuts of red meat is lower than on retail poul-
try cuts. Symptoms and signs of C. jejuni
infection lack special distinctive features and
cannot be differentiated from illnesses caused
by other enteric pathogens. Isolation of this
pathogen is difficult because it is usually pres-
ent in low numbers.
Normal levels of oxygen in the air will
inhibit the growth of this microorganism.
Survival in raw foods is predicated on the
strain of C. jejuni, initial contamination
load, and environmental conditions, espe-
cially storage temperature. This microbe is
easily destroyed by heating contaminated
foods to 60ºC internal temperature and hold-
ing at this temperature for several minutes
for beef and approximately 10 minutes for
poultry. Infection with this pathogen can be
reduced through thorough hand washing
with soap and hot running water for at least
18 seconds before food preparation and
between handling of raw and prepared
foods.
Campylobacteroutbreaks have occurred
most frequently in children over 10 years old
and in young adults, although all age groups
have been affected. This infection causes
both the large and small intestines to pro-
duce a diarrheal illness. Although symptoms
may occur between 1 and 7 days after eating
contaminated food, illness usually develops
3 to 5 days after ingestion of this microbe.
The total elimination of this pathogen is
unlikely. The web of causation (see Chapter
5) of campylobacteriosis is so diverse that
complete elimination of Campylobacter
species from domestic animals is not cur-
rently feasible.Clostridium perfringensFoodborne Illness
C. perfringensis an anaerobic, gram-posi-
tive, rod-shaped, spore-former that produces
a variety of toxins as well as gas during
growth. This microbe will proliferate at a
temperature range of 15 to 50ºC with an
optimal temperature of 43 to 46ºC. The opti-
mal pH range is 6.0 to 7.0, but growth can
occur from pH 5.0 to 9.0. The minimum Aw
for growth is 0.95 to 0.97. This microorgan-
ism has a sodium chloride maximum of 7.0
to 8.0% and is inhibited by 5.0%.C. perfrin-
gensand their spores have been isolated in
many foods—especially among red meats,
poultry, and seafood. Numbers of these
microbes tend to be higher among meat
items that have been cooked, allowed to cool