Campylobacter species are gram-negative, non-spore-forming bacteria and members of the Campylobacteraceae family (17 species). These bacteria cause illness in approximately 1,5 million people in the United States each year. People contract Campylobacter infections by eating raw or undercooked poultry or by eating something that has come into contact with it. They can also contract the infection by consuming other foods such as seafood and meat products, by contact with animals, and by drinking untreated water. Although infections usually resolve on their own, antibiotic treatment is sometimes needed. Common symptoms in infected individuals include diarrhea, fever, and stomach cramps. Nausea and vomiting often accompany the diarrhea.
Campylobacter can contaminate food and water in various ways. Many chickens, turkeys, cows, and other animals that show no signs of illness carry campylobacter. Campylobacter can be carried in the intestines, liver and other organs of animals and transferred to other edible parts when this animal is slaughtered. Fruit and vegetables can be contaminated by contact with soil or water containing feces from cows, birds or other animals. Animal feces can contaminate lakes and streams.
Most people with a Campylobacter infection recover completely within a week. It rarely causes long-term health problems.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, campylobacter spp. Counting services are also available.
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