Campylobacter in the food chain and in the environment


The aim of the project is to produce information for the risk management of Campylobacter and to develop follow-up programmes in the following ways, including amongst others:

  • Clarifying how systematically Campylobacter occurs in batches of slaughtered broilers on individual farms.
  • Producing information on the prevalence of campylobacter in swimming water.
  • Producing information on the occurrence and quantity of Campylobacter in fresh meat.
  • Comparing the sensitivity of PCR-analysis and the cultivation method.
  • Developing an assessment model of relative risks of exposure transmitted by meat from fresh broiler, turkey, beef and pork and the environment.


campylobacter, food supplies, risk assessment, predictive microbiology, modelling, Bayes, statistics

Responsible project leader:

Ranta, Jukka, Senior Researcher, Ph.D., dos., Evira, Risk Assesment Research Unit  

Person at Evira responsible for the project:

Ranta, Jukka, Senior Researcher, Ph.D., dos., Risk Assesment Research Unit   

In cooperation with:

Atria Suomi Oy;
HK Ruokatalo Oy;
Saarioinen Oy;

Project status:


Year of commencement:


Year of completion:


Project financed by:

Ministry of Agriculture and Forestry;
University of Helsinki

Evira's Project Code:


Page last updated 10/7/2018