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Created by
user-efc7b, last updated by user-68923 on Aug 09, 2011
1 minute read
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 8,463 human foodborne campylobacteriosis cases, including 76 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne campylobacteriosis in the US and Canada include:
Qijing Zhang, Iowa State University, US
Key laboratories studying various aspects of foodborne campylobacteriosis in Europe include:
Key laboratories studying various aspects of foodborne campylobacteriosis in South and Latin America include:
Key laboratories studying various aspects of foodborne campylobacteriosis in Asia and Australia include:
Additional resources on Campylobacter spp.:
A number of key sources on Campylobacter spp. and campylobacteriosis are available.
References
1http://en.wikipedia.org/wiki/Campylobacter
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848