Objective: According to risk assessment results of the Campylobacter jejuni in chicken of Chinese residents' dietary, from the point of the standard management, establish the feasible measures to reduce the risk.
Methods: Half-quantity risk assessment of Risk Ranger was used.
Results: Campylobacter jejuni usually could not reproduce in the processing environment or in the processed products of chicken. Currently, the risk of the likelihood that the urban people of our country have Campylobacter jejuni infections due to eating chicken was six times as that of the rural people.
Conclusion: There is no need to set a limit level for Campylobacter jejuni in the standard of chicken products. Control in the feeding, processing and preparation before eating of chicken are the important measures in reducing the Campylobacter jejuni infections caused by chicken.