International Journal of Food Processing Technology, 2017, 4, 41-52 41 E-ISSN: 2408-9826/17 © 2017 Cosmos Scholars Publishing House Reducing Risk of Campylobacteriosis from Poultry: A Mini Review Nion Sukted 1,2 , Pravate Tuitemwong 2 , Larry E. Erickson 1,* , Taradon Luangtongkum 3 , Nipa Chokesajjawatee 4 , and Kooranee Tuitemwong 5 1 Department of Chemical Engineering, Kansas State University, Manhattan, KS 66506, USA 2 Department of Microbiology, King Mongkut's University of Technology Thonburi, Bang Mod, Thung Khru, Bangkok 10140, Thailand 3 Department of Veterinary Public Health, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand 4 National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand 5 Department of Microbiology, Kasetsart University, Ladyaow, Chatuchak, Bangkok 10900, Thailand Abstract: The worldwide annual cost of campylobacteriosis is at least several billion dollars. Risk analysis is being used to reduce the magnitude of the problem and to support regulations and voluntary actions that are successful in that the number of cases of illness is decreasing. The new regulations in the U.S. have resulted in commercial products with fewer Campylobacter. During the last 16 years there has been significant progress in New Zealand because of new regulations that have resulted in reduced numbers of Campylobacter on marketed products. While some progress has been made in reducing cross contamination, it remains an important issue. Food safety education on the general principles of food hygiene and food handling as well as applications of hazard analysis and critical control point (HACCP) principles in food safety management are recommended to address the challenges associated with cross contamination. Economic analysis of campylobacteriosis and the poultry meat industry shows that there are significant benefits of addressing the challenges associated with Campylobacter in poultry products. Freezing has been shown to be an excellent cost-effective method to reduce the number of viable Campylobacter and the number of cases of campylobacteriosis. Keywords: Campylobacter, Communication, Food safety, Regulations, Risk reduction. INTRODUCTION Campylobacteriosis is of concern in many parts of the world and there is much that can be done to reduce the number of infections [1-100]. Campylobacter is a zoonotic pathogen that is often present in poultry as a commensal organism [1, 2]. The optimum growth temperature is 41-42°C and the optimum atmosphere is 5% oxygen, 10% carbon dioxide, and 85% nitrogen [3]. Campylobacter colonize and grow in the cecum part of the intestine of poultry and are released in the feces. In 2013, the estimated cost of the food-borne illness campylobacteriosis in the USA was approximately $1.9 billion [2, 4]. Many individuals in many countries have experienced diarrhea, cramping, abdominal pain, and fever for 2 to 5 days because of ingestion of Campylobacter. In many countries, campylobacteriosis is the most frequently reported zoonotic disease in humans [5-7]. The world campylobacteriosis cases during 2005 to 2013 are shown in Table 1. In some cases campyobacteriosis leads to Guillain-Barre syndrome (GBS), reactive arthritis (ReA), or irritable * Address correspondence to this author at the Department of Chemical Engineering, Kansas State University, Manhattan, KS 66506, USA; Tel: (+1) 785-532-4313; Fax: (+1) 785-532-7372; E-mail: lerick@ksu.edu; bowel syndrome (IBS), which affect health and care requirements for a longer period of time [38]. The highest risk groups of severe symptoms are young children and older adults because of weak immune systems [38-40]. Other people with weak immune systems, pregnant women, and cancer patients are among those with increased risk [38-40]. In Thailand, Campylobacter jejuni and Campylobacter coli are found most commonly in production and processing [41-43]. Antimicrobial resistance is present in many cases [41]. Cross- contamination has been found in processing plants where broilers are slaughtered [41]. Campylobacter spp. were isolated from 5 of 129 farmers who were working with production of chickens [42]. There are efforts to reduce Campylobacter in poultry in both production and processing in Thailand [43]. Genetic profiles of Campylobacter spp, in production and processing have been reported [43]. A special issue of Microbial Risk Analysis on Campylobacter was published recently [44]. It includes a comprehensive review of quantitative risk assessment models and consumer process models that have been developed for Campylobacter risk