1991
DOI: 10.1016/0168-1605(91)90043-o
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Campylobacter: pathogenicity and significance in foods

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Cited by 112 publications
(53 citation statements)
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“…Animals carrying Campylobacter pose a risk for human infections from contamination of carcasses, milk, and water through wastes and slurries [6][7][8][9]. Human illness, frequently associated with Campylobacter jejuni and Campylobacter coli, is characterized by watery to bloody diarrhoea, abdominal pain, fever, malaise, nausea, presence of leukocytes and red blood cells in faeces and/or vomiting [10,11]; and may persist for a week or even longer [12]. Campylobacter infections can also develop to Guillain-Barre´ syndrome (GBS), an autoimmune-mediated neurodegenerative disorder which causes acute neuromuscular paralysis [13,14].…”
Section: Introductionmentioning
confidence: 99%
“…Animals carrying Campylobacter pose a risk for human infections from contamination of carcasses, milk, and water through wastes and slurries [6][7][8][9]. Human illness, frequently associated with Campylobacter jejuni and Campylobacter coli, is characterized by watery to bloody diarrhoea, abdominal pain, fever, malaise, nausea, presence of leukocytes and red blood cells in faeces and/or vomiting [10,11]; and may persist for a week or even longer [12]. Campylobacter infections can also develop to Guillain-Barre´ syndrome (GBS), an autoimmune-mediated neurodegenerative disorder which causes acute neuromuscular paralysis [13,14].…”
Section: Introductionmentioning
confidence: 99%
“…Epidemiological surveillance and monitoring of Campylobacter jejuni, the major bacterial causative agent of diarrhoeal disease in man [5][6][7][8], has been based mainly on biotyping according to the schemes of Skirrow [9] and of Lior [10] and on the internationally recognized serotyping systems of Penner and Hennessy [11] and of Lior and coworkers [12]. Phage typing has been developed but utilized in only a limited number of studies on C. jejuni [13][14][15].…”
Section: Introductionmentioning
confidence: 99%
“…The first explanation is that during the warmer summer months, human exposure to the pathogens increases through outdoor grilling. It is thought that this might reduce the likelihood of thorough cooking and also increase the possibility of cross-contamination on relatively crowded barbecue grills (35,37). A second explanation is seasonality in the number of animals with campylobacteriosis, which in turn drives the seasonality of human disease incidence (38).…”
Section: The Ecology Of Campylobacteriosismentioning
confidence: 99%