Campylobacter is naturally occurring in the environment and lives in the gut of many animals, including chickens. Campylobacter is a common cause of bacterial food poisoning in humans. Food poisoning is not a new phenomenon, but the number of reported cases has increased steadily over the last few years. Food poisoning is almost always preventable when correct handling, storage and thorough cooking of food is observed.

The responsibility for food safety is shared between manufacturers, retailers, cooks, and consumers, and it is important that everyone involved in the production, distribution, and preparation of food understands the correct way of handling the variety of foods with which they deal.

The Joint Working Group was set up in 2009 to try and co-ordinate the efforts to reduce campylobacter in chickens. The information contained here is free to use (although please do include a reference) and intended to promote debate and ideas for future work.