*Unsanitary food handling procedures in retail food operations facilitate cross contamination between raw and cooked food products.
*Food may be heated sufficiently to destroy Campylobacter because bimetallic stem thermometer do not measure the temperature of foods accurately.
*Cross contamination of food by foodservice personnel when they do not wash their hands and fingertips properly after touching raw food.
Problems in food system that lead to Campylobacteriosis
