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Updated: May 28, 2026
05:34
Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Campylobacter spp. as a Foodborne Pathogen: A Review
Joana Silva1, Daniela Leite, Mariana Fernandes
1CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto, Portugal.
Frontiers in Microbiology
|October 13, 2011
Summary
Campylobacter bacteria cause global foodborne illness. This review covers Campylobacter
Area of Science:
- Microbiology
- Food Safety
- Veterinary Medicine
Background:
- Campylobacter is the primary cause of bacterial foodborne diarrheal disease globally.
- Infections affect all age groups, with potential for severe outcomes, including neurological complications.
- The bacterium is a Gram-negative rod commonly found in the intestines of domestic and wild animals, especially poultry.
Purpose of the Study:
- To provide a comprehensive review of the genus Campylobacter and associated disease, campylobacteriosis.
- To discuss Campylobacter's characteristics, detection methods, virulence factors, and control in poultry.
Main Methods:
- Literature review synthesizing information on Campylobacter.
- Analysis of growth, survival, detection, isolation, and confirmation techniques.
- Examination of virulence factors and their role in campylobacteriosis.
- Review of poultry colonization dynamics and control strategies.
Main Results:
- Campylobacter exhibits specific growth and survival requirements.
- Various methods exist for Campylobacter detection and isolation.
- Virulence factors contribute to the pathogenesis of campylobacteriosis.
- Poultry are significant reservoirs, necessitating effective control measures.
Conclusions:
- A thorough understanding of Campylobacter biology and pathogenesis is crucial.
- Effective detection and control strategies are vital for public health.
- Managing Campylobacter in poultry is key to reducing foodborne illness.
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