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The physiology of Campylobacter species and its relevance to their role as foodborne pathogens

The physiology of Campylobacter species and its relevance to their role as foodborne pathogens

International journal of food microbiology 74(3): 177-188

Campylobacter jejuni and C. coli are recognised as the leading causes of bacterial foodborne diarrhoeal disease throughout the development world. While most foodborne bacterial pathogens are considered to be relatively robust organisms, as a consequence of the necessity to survive the inimical conditions imposed by food processing and preservation, Campylobacter species have uniquely fastidious growth requirements and an unusual sensitivity to environmental stress. Campylobacter also lack many of the well characterised adaptive responses that can be collerated with resistance to stress in other bacteria. The aim of this review is to outline the unusual physiology of campylobacters (C. jejuni and C. coli) and to describe how this influences their role as foodborne pathogens.

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Accession: 011533175

Download citation: RISBibTeXText

PMID: 11981968

DOI: 10.1016/s0168-1605(01)00678-x

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