Improper cooking is one of the main factors that cause foodborne illness, and a large proportion of foodborne illnesses are due to this. Campylobacter can be transmitted from animals to humans through contaminated food, especially raw or undercooked chicken. Campylobacter infection is caused by campylobacter bacteria. Campylobacter bacteria cause an estimated 2 million illnesses each year in the United States. People become infected with campylobacter by eating raw or undercooked poultry or by eating anything that has touched it. You can also catch this bacteria from consuming other foods, including seafood and meat products, from contact with animals and from drinking untreated water.
People with Campylobacter infections often experience bloody diarrhea, fever, and stomach cramps. Nausea and vomiting also occur. Although people who get this infection usually get better on their own, some need antibiotic treatment. Symptoms begin no more than 5 days after infection and last for about a week. In people with weakened immune systems, it sometimes spreads to the bloodstream and is life-threatening.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also microbiological tests - searching for heat-resistant campylobacter species (campylobacter spp).