What destroys campylobacter?

Campylobacter bacteria are effectively destroyed by cooking food to an internal temperature of at least 165°F (74°C) and by pasteurization processes. They are also sensitive to heat, so boiling food or water for at least one minute can eliminate them. Additionally, proper hygiene practices, such as washing hands and surfaces, help prevent cross-contamination and the spread of Campylobacter. Chemical disinfectants can also be used to kill these bacteria on surfaces.