Campylobacter spp. As a foodborne pathogen: a review

Joana Silva, Daniela Leite, Mariana Fernandes, Cristina Mena, Paul Anthony Gibbs, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

448 Citations (Scopus)


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.

Original languageEnglish
JournalFrontiers in Microbiology
Issue numberSEP
Publication statusPublished - 2011


  • Antimicrobial susceptibility
  • Campylobacter spp.
  • Control measures
  • Foodborne pathogens
  • Virulence factors


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