Campylobacter Infections

Dear Colleagues,

Campylobacter spp. are gram-negative, microaerobic type of bacteria, sensitive to desiccation, high/low temperatures, and with specific growth requirements. Transport, handling, and analysis of samples for Campylobacter are cumbersome, and conventional methods used for many other bacteria are usually not applicable. Campylobacter infections in humans, campylobacteriosis, is a zoonosis and the most frequent cause of foodborne bacterial enteritis in humans worldwide. The incidence varies among countries, and the true incidence of campylobacteriosis is largely unknown. Poultry and poultry products are considered the most important sources of human infections, but other sources exist. The mechanisms behind the pathogenicity of Campylobacter still have to be clarified. The reservoirs, sources, and transmission routes need to be further investigated in order to understand the ecology and epidemiology of Campylobacter. In spite of the vast amount of research and surveillance done in the last few decades, we need further development of various tools for detection and control of Campylobacter in order to prevent campylobacteriosis in humans. For this Special Issue of Pathogens, we invite you to submit a review or research article related to Campylobacter infections. We look forward to your contribution.

Potential topics include but are not limited to:

Pathogenicity and virulence factors

Antimicrobial resistance in Campylobacter

Vaccine development

Other control strategies for reducing Campylobacter in the food chain

Role of non-jejuni/coli Campylobacter infections in humans

Survival in the environment, for example, in biofilms

Dr. Ingrid Hansson
Dr. Eva Olsson Engvall
Guest Editors

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