Laboratory testing at CLS for the detection of Campylobacter jejuni in food products and food production environments.
Laboratory testing at CLS for the detection of Campylobacter jejuni in food products and food production environments.
Testing for Campylobacter jejuni is an important component of microbiological monitoring within the food industry, particularly in poultry production and processing. Detecting the presence of this bacterium helps manufacturers assess contamination risks within raw materials and production environments.
Routine testing supports food safety management systems by identifying potential contamination sources and helping producers implement control measures. Monitoring programmes also help verify that hygiene practices and production controls are effective in preventing the spread of pathogens.
Campylobacter jejuni is a bacterium commonly associated with foodborne illness. It is frequently found in the intestinal tract of poultry and other animals and can be introduced into food through contaminated raw ingredients or during food processing.
The organism is particularly associated with raw or undercooked poultry products, although it may also be present in other foods and environmental sources. Consumption of contaminated food can lead to gastrointestinal illness, making monitoring for this pathogen an important part of food safety programmes.
CLS provides Campylobacter jejuni testing services for food and beverage manufacturers using recognised microbiological methods designed to detect the presence of this organism in food samples.
Samples are analysed in the CLS laboratory as part of routine quality control and food safety monitoring programmes. Through accurate laboratory analysis and detailed reporting, CLS helps food businesses manage microbiological risks and maintain compliance with food safety standards.
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