జర్నల్ ఆఫ్ ఫుడ్: మైక్రోబయాలజీ, సేఫ్టీ & హైజీన్
అందరికి ప్రవేశం

నైరూప్య

Review of Food-borne Micro-organism: Campylobacter Species

Ahtesham Ahmad Shad and Wajahat Ahmed Shad

Food-borne diseases are now of major concern to public health and emerging as various kinds of diseases world- wide. Campylobacter is one of the major agents in causing food-borne illness among human population as it is one of leading cause of human gastroenteritis. Campylobacter causes from self-limiting mild infections to highly severe life-threatening diseases like campylobacteriosis if not treated immediately. This detailed review aimed to give a look insight into the genus Campylobacter, major species, pathogenic mechanisms, diseases and epidemiological view in Pakistan accompanied with the literature cited in other parts of the world. Moreover we further focused on its transmission, treatment and prevention for providing an insight into Campylobacter for highlighting the danger in this modern world as canning and industrial food i.e. ready-to eat food, usage has increased. The understanding of the virulence factors of Campylobacter and their disease causing patterns will help in developing effective measures and treatment against it as antibiotic resistance rate has also increased.