About Campylobacter

Campylobacter is a genus of Gram-negative rod-shaped bacteria that are prevalent in the intestines of food-producing animals. Campylobacter is a zoonotic pathogen, i.e. they are transmitted directly or indirectly between animals and humans, causing foodborne diarrheal illness (campylobacteriosis) worldwide. Campylobacteriosis is the most reported food-borne gastrointestinal illness in humans in the European Union.

Handling or eating undercooked poultry meat, or ready-to-eat foods that have been in contact with raw poultry, are the most common sources of infection. Also, raw or undercooked red meat, raw milk, and contaminated water are common sources of infection.

The EURL-Campylobacter focuses on Campylobacter spp. in the food-chain relevant to human health. The most frequently encountered and relevant to human health are Campylobacter jejuni and Campylobacter coli. However, there are also other spp. in the food-chain of clinical importance, e.g. C. fetus, C. lari, and C. upsaliensis.

More information:

https://www.efsa.europa.eu/en/topics/topic/campylobacter

https://www.ecdc.europa.eu/en/campylobacteriosis

https://www.who.int/news-room/fact-sheets/detail/campylobacter