Incidence of Campylobacter and possible modes of transmission

Abstract

Enteritis caused by members of the genus Campy‐lobacteris now the most common cause of bacterial food poisoning incidents in the UK. Although isolates are reported to the Communicable Disease Surveillance Centre (CDSC), because reporting is voluntary and the symptoms are generally relatively mild, there is difficulty in assessing the true incidence of campylobacteriosis because of under‐reporting. Analyses some possible reasons for the trend in incidents of food poisoning due to Campy‐lobacter spp., and investigates the two most common modes of infection.

Citation

Phillips, C.A. (1995), "Incidence of Campylobacter and possible modes of transmission", Nutrition & Food Science, Vol. 95 No. 1, pp. 12-17. https://doi.org/10.1108/00346659510076503