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.
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!