13 Immunological Methods for the Detection of Campylobacter spp . Current Applications and Potential Use in Biosensors

The genus Campylobacter belongs to the epsilon division of the class Proteobacteria. This genus comprises a group of bacteria that occupy diverse habitats and produce a wide range of diseases in different animal hosts (On 2001). Campylobacteriosis is a self-limited gastrointestinal illness that produces diarrhea, fever and abdominal cramps, and antimicrobial therapy is not generally indicated. However, treatment can reduce the duration and severity of illness if caught early, especially in those with the potential for severe illness, including infants, elderly, patients with underlying disease and immunocompromised individuals. In addition to acute enteritis, campylobacteriosis may result in reactive arthritis and Guillain-Barre syndrome (Hannu et al., 2002; Rees et al., 1995). The epidemiology of campylobacteriosis is unique in that most infections are sporadic. Meats, especially undercooked broiler chicken, are the main source of sporadic campylobacteriosis cases, while outbreaks are usually associated with the consumption of raw milk or unchlorinated water (Skirrow 1991). Campylobacter spp. are one of the leading agents of bacterial foodborne diseases worldwide (EFSA 2005, 2006). In the USA, there are approximately 12 reported cases per 100,000 persons per year, although the actual number has been estimated at 432 cases per 100,000 (Olson et al., 2008; Samuel et al., 2004). C. jejuni is responsible for approximately 95% of the human cases, while C. coli is responsible for the rest of the infections. C. concisus, C. fetus, C. upsaliensis and other Campylobacter species can cause sporadic cases.