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Survival of Campylobacter in the Food Chain and the Environment

  • Foodborne Pathogens (S Johler, Section Editor)
  • Published:
Current Clinical Microbiology Reports Aims and scope Submit manuscript

Abstract

Purpose of Review

Campylobacter species belong to the most important foodborne bacteria causing gastroenteritis in humans. In this review, we focus on current findings on the presence and survival of Campylobacter in the food chain and the environment.

Recent Findings

Compared to other foodborne pathogenic agents, thermophilic Campylobacter are very susceptible to environmental and technological stressors. However, different mechanisms enable their survival in the environment and the food chain.

Summary

Further research is needed to improve our understanding of the survival mechanisms of Campylobacter in the environment and the food chain. Based on that, mitigation and intervention strategies can be optimized to subsequently reduce Campylobacter infections in humans.

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Funding

This study received financial support from German Federal Ministry for Education and Research (PAC-Campy, Grant reference 01Kl1725A/C).

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Authors and Affiliations

  1. Institute of Food Safety and Food Hygiene, Freie Universität Berlin, Koenigsweg 69, 14163, Berlin, Germany

    Greta Gölz & Thomas Alter

  2. Institute of Food Quality and Food Safety, University of Veterinary Medicine Hanover, Hanover, Germany

    Sophie Kittler

  3. Department of Food Safety and Quality, Faculty of Veterinary Medicine, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania

    Mindaugas Malakauskas

Authors
  1. Greta Gölz
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  2. Sophie Kittler
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  3. Mindaugas Malakauskas
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  4. Thomas Alter
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Corresponding author

Correspondence to Greta Gölz.

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Gölz, G., Kittler, S., Malakauskas, M. et al. Survival of Campylobacter in the Food Chain and the Environment. Curr Clin Micro Rpt 5, 126–134 (2018). https://doi.org/10.1007/s40588-018-0092-z

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