Factsheet of the IDF N°46/2025: Campylobacter spp. and dairy products

Publication description

What is Campylobacter?

Campylobacter is a genus of Gram-negative, non-spore-forming, spiral-shaped, microaerophilic bacteria. They are widely distributed in warm-blooded animals including cattle, pigs, sheep and poultry. The main route of transmission to humans is food associated, including cross-contamination of other foods during handling, e.g. raw meat (especially poultry), undercooked foods, as well as via raw or contaminated milk. Although there are more than 45 species of Campylobacter, approximately 90% of human Campylobacter illness is caused by Campylobacter jejuni.

Cite this content as:

International Dairy Federation. (2025). Campylobacter spp. and dairy products (Factsheet of the IDF N° 46/2025).