Related Experiment Video
Updated: Jul 19, 2026

Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Stress response of Campylobacter spp. and its role in food processing
1Division of Biological Safety, Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany. thomas.alter@bfr.bund.de
Abstract:
In many temperate countries Campylobacter spp. are the most common bacterial causes of human infectious intestinal disease. Yet the aetiology of this infection has only partly been described. A majority of human campylobacteriosis cases are associated with food of animal origin. Despite being very sensitive to environmental stressors Campylobacter spp. are able to persist in the food chain and can pose a threat to the consumer. In this review, the survival potential and stress response of Campylobacter spp. in food will be summarized and the importance of food preservation technologies will be discussed.
More Related Videos
08:23Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens
Published on: March 10, 2020
09:43Subtyping of Campylobacter jejuni ssp. doylei Isolates Using Mass Spectrometry-based PhyloProteomics (MSPP)
Published on: October 30, 2016
Related Concept Videos
Stringent Response in E. coli
Other Stress Responses in Bacteria
Sources of Food Contamination
Bacterial Gastroenteritis
Clinical Significance of Antibiotic Resistance
Hazard Analysis and Critical Control Points (HACCP)