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Campylobacter

In the body: Food poisoning: diarrhea (sometimes bloody), cramps and fever.

Not rated by dose: a flag on 4 reviewed foods, among them roast chicken breast, Chicken thigh, raw and Chicken liver, raw. The list below has a line for each of 6 preparations.

Depends how you handle it. Safe one way, risky another: cook it, soak it, boil it or freeze it, as the agency says.

All hazards

The reference value and where it comes from

Reviewed foods that carry it

4 reviewed foods carry it; none is rated by dose. A food counts once, as in the foods list: preparations sharing a page (raw and cooked, canned) count once; one with its own page counts apart. Below, one line for each of 6 preparations.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Flags and context, not rated by dose

  • Chicken breast, raw

    Worth knowing

    CFIA 2012 · grade A

    How it’s rated

    Not dose-rated. Health Canada: cook breasts to 74 C (165 F), never rinse raw poultry

    Intake: acute and preparation hazard, not a daily-dose hazard · Level in the food: 43.1 % of retail raw chicken parts positive (prevalence)

    Measured on: CFIA National Microbiological Baseline Study in Broiler Chicken, Dec 2012-Dec 2013, retail parts (95% CI 40.3-45.8); skinless boneless breasts not significantly different from skin-on thighs

  • Chicken liver, raw

    Worth knowing

    PubMed 40840289 · grade B

    How it’s rated

    Flagged for handling and cooking: the risk lies in handling raw livers and in undercooked or pink livers (pâté, parfait); liver cooked through is the safe end. In a Spanish study of raw broiler livers at evisceration (56 flocks, two slaughterhouses; not Canadian retail), 77.9% were positive on the surface and 35.7% in inner tissue, with loads above 10^3 CFU per liver in 40.1% of surface samples and 6.6% of inner-tissue samples. No grams figure.

    Intake: not applicable (flag) · Level in the food: 77.9 % of chicken livers positive (surface); 35.7% in inner tissue (prevalence (not a concentration), n = 168)

    Measured on: raw broiler livers sampled at evisceration, 56 flocks, two slaughterhouses, Spain (not Canadian retail)

  • Chicken thigh, raw

    Worth knowing

    CFIA 2016 · grade A

    How it’s rated

    Flagged: cook pieces to 74°C (165°F), as for Salmonella; preparation decides the risk. CFIA found Campylobacter on 42.6% of raw retail skin-on thighs, with higher counts than on skinless breasts.

    Intake: not applicable (a handling hazard, not a dose)

    Measured on: CFIA National Microbiological Baseline Study in Broiler Chicken 2012-13, RETAIL fresh skin-on bone-in thighs (n = 406 by the agar-plating arm of Table 16), raw, unweighted; retail whole carcasses 37.9%, breasts 43.3%, parts 43.1%; summer 50.3% against 30.1% in spring (all retail products)

  • Ground turkey, 93% lean, raw

    Worth knowing

    PubMed 19343933 · grade B

    How it’s rated

    Flagged for a cooking warning (74 °C): Campylobacter was recovered from 46% (188 of 412) of raw retail turkey meat samples in southern Ontario, 2003-2004 (turkey pieces, not ground turkey; abstract only).

    Intake: raw handling and cooking, not a serving

    Measured on: Cook, Reid-Smith, Irwin et al. 2009 (same 465 raw turkey meat samples)

  • Chicken breast, roasted

    Context

    Health Canada, Poultry safety · grade A

    How it’s rated

    Context: roasted through, the breast is past this risk. Raw poultry often carries Salmonella or Campylobacter, and Health Canada says cooking poultry to a safe internal temperature kills the bacteria (74 °C for pieces). What still applies is the leftovers rule: refrigerate within 2 hours and reheat to 74 °C.

    Intake: acute and preparation hazard, not a daily-dose hazard

    Measured on: Health Canada poultry safety advice: cooked poultry; no occurrence figure applies to the cooked food

  • Chicken thigh, roasted

    Context

    CFIA 2016 · grade A

    How it’s rated

    Context: this thigh is bought cooked and ready to eat. CFIA found Campylobacter on 42.6% of raw retail skin-on thighs, and Health Canada says cooking poultry to a safe internal temperature kills the bacteria, so the risk here is how the cooked chicken is kept: see the leftovers rule.

    Intake: not applicable (a handling hazard, not a dose)

    Measured on: CFIA National Microbiological Baseline Study in Broiler Chicken 2012-13, RETAIL fresh skin-on bone-in thighs (n = 406 by the agar-plating arm of Table 16), raw, unweighted; retail whole carcasses 37.9%, breasts 43.3%, parts 43.1%; summer 50.3% against 30.1% in spring (all retail products)

Sources