Campylobacter spp.

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, USA

Shelly McKee, Auburn University, USA

Key laboratories studying various aspects of foodborne campylobacteriosis in Europe include:

Brendan Wren, University of London, EU

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