What is Campylobacter?
The genus Campylobacter is a member of the Campylobacteriaceae family and consists of 14 species, several of which are considered pathogenic to humans including Campylobacter jejuni, Campylobacter coli, and Campylobacter lari. Campylobacter species are gram-negative and non-spore forming, with curved or spiral-shaped cells.
Campylobacteriosis is a leading cause of bacterial foodborne illness. It is estimated that there are over 1.3 million cases annually in the United States, though many cases go unreported and undiagnosed. A human infectious dose can be as low as 500 cells, meaning even small quantities can cause infection. Campylobacter is frequently present in the intestines of poultry, and the bacteria can contaminate the meat during the slaughtering and processing of chickens.
Applications
Poultry is considered the primary source of Campylobacter infections. Cross-contamination is another significant pathway: Campylobacter from raw poultry can spread to other foods, surfaces, and the immediate production environment or kitchen if proper hygiene practices are not followed. Campylobacter species may also be present in other warm blooded animals and their by-products, such as dairy.
Solutions
We offer a range of products and solutions for the detection and enumeration of Campylobacter in foods and associated sample types.
For Research Use Only. Not for use in diagnostic procedures.