Campylobacter spp

Gram-negative, slim, comma-shaped bacteria of the Campylobacteriaceae family. Due to their growth characteristics at different incubation temperatures, a distinction is made between "thermophilic" (growth over 37 °C) and "nonthermophilic" (growth below 37 °C) Campylobacter bacteria. Campylobacter spp. may be transferred to humans by contaminated food and trigger gastrointestinal diseases.

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The A-to-Z database provides information on each pathogen, the most common infections that it triggers, its main transmission paths and recommendations on disinfection. In the glossary, you will find explanations of infection control terms. Search now!

Toxic shock syndrome (TSS) is caused by toxin-producing group A streptococci. The incidence of TSS is low worldwide, although a regional cluster has been observed in Japan since the beginning of this year. What is causing the increase in infections and how can we protect ourselves? Learn more in our article.

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Streptococcal infections on the rise in Japan