Reduce human illness from Campylobacter

This activity will identify risk factors and implement research outcomes and hygiene criteria to reduce illness from Campylobacter.

Activity type:
Priority: reduce foodborne illness


This activity aims to:

  1. complete an attribution study and implement the research outcomes
  2. implement poultry process hygiene criteria in Australian processing facilities in a nationally consistent way.

This activity supports Australia’s Foodborne Illness Reduction Strategy 2018-2021+.


For Part A, the attribution study results will be reported through the:

  • Data Analytics Working Group
  • Data Sharing Working Group.

These working groups report to the Implementation Subcommittee for Food Regulation (ISFR).

The lead for Part B is the Australian Meat Regulators Group, through ISFR.


The food ministers agreed at their June 2018 meeting to the ISFR's involvement in activities to support the foodborne illness reduction strategy.


Part A – study

This study was a partnership with the National Health and Medical Research Council that:

  • aimed to identify risk factors and sources to reduce illness from Campylobacter in Australia
  • used genomics, epidemiology and source attribution modelling.

Sampling, whole genome analysis and final analysis of results is now complete.

Part B – hygiene criteria

All jurisdictions are implementing the poultry process hygiene criteria in production and processing facilities. This allows for performance reporting and consistent triggers for action.

Related information

View all the activities to reduce foodborne illness.

Date last updated: