Aerotolerancy of Campylobacter spp.: A Comprehensive Review

Campylobacter spp. constitute a group of microaerophilic bacteria that includes strains that are aerotolerant and capable of surviving in aerobic conditions. Recent studies have shown that aerotolerant strains are highly prevalent in meats, animals, and clinical settings. Changes in growth media and other environmental conditions can affect the aerotolerance of Campylobacter strains and must be considered when studying their aerotolerance in vitro. Polymicrobial interactions and biofilms also play a significant role in the ability of Campylobacter to survive oxygen exposure. Continuous subculturing may foster aerotolerance, and studies have demonstrated a positive correlation between aerotolerance and virulence and between aerotolerance and the ability to survive stressful environmental conditions. Various mechanisms and genetic origins for aerotolerance have been proposed; however, most of the potential genes involved in aerotolerance require further investigation, and many candidate genes remain unidentified. Research is also needed to investigate if there are any clinical implications for Campylobacter aerotolerance. Understanding the aerotolerance of Campylobacter remains an important target for further research, and it will be an important step towards identifying potential targets for intervention against this clinically important food-borne pathogen.