Campylobacter spp. as a Foodborne Pathogen: A Review
By Joana G. L. Silva, D. Leite, Mariana Fernandes, C. Mena, P. Gibbs, P. Teixeira. Front. Microbio., 2011
605 citations recorded by the source corpus.
Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide. Symptoms can range from mild to serious infections of the children and the elderly and permanent neurological symptoms. The organism is a cytochrome oxidase positive, microaerophilic, curved Gram-negative rod exhibiting corkscrew motility and is carried in the intestine of many wild and domestic animals, particularly avian species including poultry. Intestinal colonization results in healthy animals as carriers. In contrast with the most recent published reviews that cover specific aspects of Campylobacter/campylobacteriosis, this broad review aims at elucidating and discussing the (i) genus Campylobacter, growth and survival characteristics; (ii) detection, isolation and confirmation of Campylobacter; (iii) campylobacteriosis and presence of virulence factors; and (iv) colonization of poultry and control strategies.
Subfields: Biotechnology, Food Science, Infectious Diseases
View Paper: https://www.semanticscholar.org/paper/162e16f92f38385a70c9fbf245cc5046f85d411e
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Citations in the corpus
- Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, positive): “are the intestine of many animals such as cattle, sheep, poultry, pets, and wild animals (Huang, Brooks, Lowman, & Carrillo, 2015; Ngulukun, 2017; Silva et al., 2011).”
- Salmonella: A review on pathogenesis, epidemiology and antibiotic resistance (2015, background): “Salmonella and Campylobacter are the most frequently isolated foodborne pathogens, and are predominantly found in poultry, eggs and dairy products (Silva et al. 2011).”