Health risks posed by Campylobacter

Campylobacter can cause campylobacteriosis, the most frequently reported foodborne illness in the EU, with over 220,000 confirmed cases in 2019. However, the European Food Safety Authority (EFSA) estimates that the actual number of annual cases could exceed 9 million. Campylobacteriosis can be severe or even fatal, with 30% of cases requiring hospitalisation.

Main source of contamination

Raw poultry meat is one of the main carriers of Campylobacter contamination because the bacteria can live in the intestines of healthy birds. European data show that:

• 34.6% of chicken carcasses tested positive for Campylobacter, with 18.4% exceeding 1,000 CFU/g
• The bacteria are also found in pigs (5.8%), cattle (0.5%), and raw milk (0.6%)

The main Campylobacter species involved in confirmed foodborne outbreaks are:

• Campylobacter jejuni (83.9%)
• C. coli (10.3%)
• C. lari (0.1%)
• C. fetus (0.1%)
• C. upsaliensis

Legal framework and guidelines*

• Commission Regulation (EU) 2017/1495 (Campylobacter in broiler carcases)
• Commission Regulation (EC) No 2073/2005 (microbiological criteria for foodstuffs)
  Microbiological criteria applicable from 2025 for private-label and entry-level brands, as well as raw materials in their original industrial packaging

* Regulatory information is provided for general guidance only and may not reflect the most recent regulatory changes. Always consult official sources for up‑to‑date legislation. For market‑specific support, please contact your local Eurofins Food & Feed Testing laboratory. Our specialists offer tailored support through horizon scanning and food safety consultancy services.

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