Stress response of Campylobacter spp. and its role in food processing.
In many temperate countries Campylobacter spp. are the most common bacterial causes of human infectious intestinal disease. Yet the aetiology of this infection has only partly been described. A majority of human campylobacteriosis cases are associated with food of animal origin. Despite being very sensitive to environmental stressors Campylobacter spp. are able to persist in the food chain and can pose a threat to the consumer. In this review, the survival potential and stress response of Campylobacter spp. in food will be summarized and the importance of food preservation technologies will be discussed.
Alter
T
T
Division of Biological Safety, Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany. thomas.alter@bfr.bund.de
Scherer
K
K
D000222:Adaptation, Physiological; D000818:Animals; D002167:Campylobacter / Q000254:growth & development / Q000502:physiology*; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans