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

Jennifer Quinlan, Drexel University, USA

Norm Sterm, University of Georgia, Center for Food Safety, USA

Michael Doyle, University of Georgia, Center for Food Safety, USA

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

Brendan Wren, University of London, United Kingdom

Paul Whyte, UCD Dublin, Ireland

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:

Nigel French, Massey University, New Zealand

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