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Food Microbiol. 2015 Jun;48:99-108. doi: 10.1016/j.fm.2014.11.017. Epub 2014 Dec 25.

Campylobacter virulence and survival factors.

Author information

1
Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: declan.bolton@teagasc.ie.

Abstract

Despite over 30 years of research, campylobacteriosis is the most prevalent foodborne bacterial infection in many countries including in the European Union and the United States of America. However, relatively little is known about the virulence factors in Campylobacter or how an apparently fragile organism can survive in the food chain, often with enhanced pathogenicity. This review collates information on the virulence and survival determinants including motility, chemotaxis, adhesion, invasion, multidrug resistance, bile resistance and stress response factors. It discusses their function in transition through the food processing environment and human infection. In doing so it provides a fundamental understanding of Campylobacter, critical for improved diagnosis, surveillance and control.

KEYWORDS:

Campylobacter; Foodborne pathogens; Survival; Virulence factors

PMID:
25790997
DOI:
10.1016/j.fm.2014.11.017
[Indexed for MEDLINE]

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