Campylobacter spp.--a significant microbiological hazard in food. I. Characteristics of Campylobacter species, infection source, epidemiology.
Campylobacter spp. is one of the main etiological factors of gastrointestinal diseases in people manifesting as alimentary infections. The microorganism is isolated 3-4 times more frequently in case of alimentary infections that other enteropathogenes, i.e. Salmonella or E. coli. Campylobacter spp. is a component of ordinary intestinal microflora in many animal species, including slaughter animals. Birds are one of the most important reservoirs of Campylobacter spp. With a relatively high internal body temperature at around 42 degrees C, they are the appropriate environment for those bacteria, which show special thermal requirements. Wide presence of Campylobacter spp. in animal population causes the risk of contamination of food products such as raw meat and milk as well as water.
Wysok
B
B
Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland. bea_wysok@wp.pl
Uradziński
J
J
D000818:Animals; D002167:Campylobacter / Q000145:classification*; D002169:Campylobacter Infections / Q000453:epidemiology; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology*; D011200:Poultry