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Abstract:

is susceptible to a variety of environmental conditions that make it unlikely to survive for long periods of time outside the host. spp. produce a number of enzymes that inactivate reactive oxygen intermediates, such as superoxide dismutase, alkyl hydroperoxide reductase, and catalase, and the enzymes protect the bacteria from the products of oxygen exposure. is susceptible to low pH, and hence, the gastric environment is sufficient to kill most campylobacters. can cause an enterotoxigenic-like illness with loose or watery diarrhea or an inflammatory colitis with fever and the presence of fecal blood and leukocytes and occasionally bacteremia that suggests an invasive mechanism of disease. Motility and flagella are important determinants for the invasion-translocation process. Motility mutants are frequently isolated in mutagenesis studies and point to the importance of this factor in virulence. Flagellin is an important immunogen during infection, and antibodies against this protein correlate to some degree with protective immunity. Several researchers are working toward developing a vaccine for infection. has received renewed attention by governmental agencies, which has already led to infusion of resources for research in the future.

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11

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Figure 11.1

Foodborne and waterborne outbreaks of infections, 1978 to 2003. Solid bars, number of cases; checked bars, number of outbreaks. Adapted from reference .

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11
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Image of Figure 11.2
Figure 11.2

Season distribution of sporadic cases of in the United States, 1996–1999, Original FoodNet Sites, CDC ( ).

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11
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Tables

Generic image for table
Table 11.1

Reservoirs and disease-associated species in the family

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11
Generic image for table
Table 11.2

values determined in different foods

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11
Generic image for table
Table 11.3

Isolation of from different food sources

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11
Generic image for table
Table 11.4

Risk factors for infection based on population attributable fraction identified in a U.S. case-control study, 1998–1999

Citation: Nachamkin I. 2007. , p 237-248. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch11

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