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Campylobacter is a Gram-negative foodborne pathogen that is the causative agent of campylobacteriosis.1 A publication by Scallan et al.2 in 2011 estimated that 8845,463 024 human foodborne campylobacteriosis cases, including 76 deaths, occur annually in the US. Campylobacter jejuni is now recognized as one of the main causes of bacterial foodborne disease in many developed countries. Numerous species of Campylobacter have been implicated in human disease, with C. jejuni and C. coli being the most common.
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