Recommendations of the Food Safety Authority of Ireland.
* Cook raw meats thoroughly, particularly poultry
* Avoid cross-contamination by keeping raw meat away from other raw foods
* Poultry-producers should adopt "biosecurity" measures to reduce germ levels in flocks
* Manage animal waste to avoid Campylobacter contamination of the environment
* Retail and catering staff should be trained in proper food-handling
* The Department of Agriculture and Food should start monitoring imports to ensure standards
* The Government should support awareness programmes and open a Campylobacter Reference Laboratory
