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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Produce Safety and Microbiology Research » Research » Publications at this Location » Publication #152820
Title: PREVALENCE OF CAMPYLOBACTER IN THE FOOD AND WATER SUPPLY: INCIDENCE, OUTBREAKS, ISOLATION AND DETECTION

Author
item Miller, William - Bill
item Mandrell, Robert

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/1/2004
Publication Date: 6/1/2005
Citation: Miller, W.G., Mandrell, R.E. 2005. Prevalence of campylobacter in the food and water supply: incidence, outbreaks, isolation and detection. In: Ketley, J., Konkel, M.E., editors. Campylobacter jejuni: New Perspectives in Molecular and Cellular Biology. Norfolk, UK. Horizon Scientific Press, 101-163.

Interpretive Summary: Campylobacter is the primary cause of bacterial diarrheal illness in the developed world. It has been estimated that approximately 2 to 3 million Campylobacter-related illnesses occur in the United States per year. Although thermophilic Campylobacter species are considered foodborne pathogens, most illnesses caused by Campylobacter occur sporadically. Campylobacter species rarely cause food- or water-borne outbreaks. This chapter reviews the reports of the incidence of Campylobacter species in poultry and livestock, and in the food and water supply. Additionally, molecular methods that have been developed to both detect, identify and discriminate rapidly Campylobacter species and strains present in food and water, and that could be used also to potentially source track Campylobacter related to outbreaks is reviewed. Information about the incidence of the emerging Campylobacter and Arcobacter species in the food and water supply, and the need for new isolation and speciation methods is discussed.

Technical Abstract: This is a review of the outbreaks, incidence and biology of Campylobacter species related to food. Lists of outbreaks and studies of the incidence are included, and methods for detection and identification are noted. A discussion of the outbreaks related to different sources (food and water) is presented. A comparison of PCR techniques and sensitivities are reported. Campylobacter survival and growth at various conditions related to food is presented. Perspectives on emerging Campylobacter species and the need for future work are presented