Describe the basic characteristics of the genus Campylobacter, including microscopic appearance, motility, Gram test result and medically important species.
Explain how broiler chickens can become colonised by Campylobacter, and the public health impacts of contaminated carcasses entering the food chain.
Describe the principles of Campylobacter isolation and culture; and the main methods of subtyping including serotyping, phage typing and Multi-Locus Sequence Typing (MLST).
Appraise the effectiveness of pre- and post-harvest methods to control Campylobacter in poultry, including biosecurity, physical methods (e.g. surface chilling, freezing, steam), competitive exclusion, vaccination, bacteriophage and genetic resistance.
Explain the importance of antimicrobial resistance in Campylobacter, using fluoroquinolones as an example.
Describe the clinical features, sequelae and treatment of Campylobacter infections in humans.