Emerald Group Publishing Limited
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Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 4
Campylobacter is the most common cause of food poisoning in the UK. Led by Dr Arnaud van Vliet, IFR’s work on Campylobacter, for example in analysing how it co-exists with gut microbes, or how it adapts its metabolism to survive different environments, is a key part of the BBSRC’s research strategy to protect our food supply. This strategy is broadly based around understanding Campylobacter’s virulence and reduce contamination levels within the food chain.
For more information, please visit the web site: www.bbsrc.ac.uk/science/topical/food/fighting-campylobacter.aspx; www.ifr.ac.uk/info/science/FoodbornePathogens/Campylobacter.htm