This webinar is organised by Food for Thought
Campylobacteriosis is one of the most common foodborne illnesses in the UK. It is caused by Campylobacter bacteria and can lead to diarrhoea, stomach pain and fever. Poultry is widely recognised as the main source of infection, but other meats may also play a role in how the bacteria spreads.
In this Food for Thought webinar, Dr Hamid Ghoddusi, Reader in Food and Microbial Science at London Metropolitan University, will look beyond poultry to explore the presence of Campylobacter in beef, lamb and other meats. The session will draw on recent cross-contamination research from the university’s Microbiology Research Unit, including work with PhD student Sangeetha Ganesh, to examine how bacteria from different meats can spread within domestic and commercial kitchens.
The talk will consider what the research shows about contamination patterns across UK retailers and food environments, and the conditions that can increase the risk of transmission. It will also discuss practical ways to reduce that risk, including improved detection, stronger hygiene practices, and more targeted public health messaging.
By looking beyond chicken, the session aims to support a broader understanding of campylobacteriosis prevention and how evidence from food microbiology can help inform safer food handling across different settings.