SOURCE & RISK FACTORS FOR CAMPY IN POULTRY & IMPACT ON HUMAN DISEASE IN A CLOSED SYSTEM

Assess presence and, as appropriate, the levels of Campylobacter in Icelandic samples that pertain to poultry operations. Employ cultural microbiological methods for detection of levels and carriage of low levels of the organism. Use PCR methods as appropriate for detecting characteristic amplicons in samples where the organism may be dead. Use data gathered from questionaires to obtain relevant epidemiological data. Create a risk assessment model describing transmission from environmental sources, through poultry production and processing, to humans.