Campylobacter and Salmonella are the most commonly reported bacterial causes of human foodborne infections, and increasing proportions of these pathogens become resistant to medically important antimicrobial agents, imposing a burden on public health. Acquisition of resistance to antibiotics affects the adaptation and evolution of Salmonella and Campylobacter in various environments. Many resis...

Campylobacter jejuni and Campylobacter coli are recognized as the most common causative agents of bacterial gastroenteritis in the world. Humans most often become infected by ingesting contaminated food, especially undercooked chicken, but also other sources of bacteria have been described. Campylobacteriosis is normally a self-limiting disease. Antimicrobial treatment is needed only in patient...

Pathogens in the genus Campylobacter are the most common cause of food-borne bacterial gastro-enteritis. Campylobacteriosis, caused principally by Campylobacter jejuni and Campylobacter coli, is transmitted to humans by food of animal origin, especially poultry. As for many pathogens, antimicrobial resistance in Campylobacter is increasing at an alarming rate. Erythromycin prescription is the t...

50 Campylobacter spp. were isolated from 759 samples, giving an overall prevalence of 6.58%. Individually, the highest prevalence rate of 13.54% was recorded in poultry meat, followed by 7.6% in chevon, 0.78% in pork and 2% from human stool samples. None of the isolates were recovered from beef and fish mea t samples. Most o f the obtained isolates were classified as C. jejuni (35 strains, 70%)...

A study was conducted of 32 broiler flocks on eight different farms, belonging to four major U.S. producers. The farms were studied over I complete calendar year. Overall, 28 (87.5%) of the flocks became Campylobacter positive, and only four (12.5%) remained negative throughout the 6- to 8-week rearing period. In the majority of flocks, sampled every 2 weeks throughout production, Campylobacter...

The study was conducted to investigate the presence of Campylobacter spp. in meat sold to consumers at a retail market in Poland. Antimicrobial resistance and the presence of putative virulence genes of the isolates were also examined. A total of 558 meat samples, including beef (n = 105), pork (n = 85), and poultry (n = 368) were collected over an almost three year study period. It was found t...