Learning objectives:

    • 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.

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