Campylobacter spp. are bacteria that cause the gastrointestinal disease campylobacteriosis, with symptoms that can mimic appendicitis. Most cases of campylobacteriosis are not fatal. Infection with Campylobacter spp. has also been associated with Guillain-Barré syndrome, which results in progressive muscle weakness or paralysis.
The genus Campylobacter is placed in the epsilon-subdivision of the Proteobacteria, and now classified in the bacterial family Campylobacteraceae, which includes the genera Campylobacter, Arcobacter and Sulfurospirillum (formally known as freeliving campylobacters) and certain misclassified Bacteroides species.
The generic name Campylobacter, from the Greek kampylos (curved) and baktron (rod), was given by Sebald and Véron (1963) to the group of bacteria formerly known as the microaerophilic vibrios, due to their special characteristics. The first citation in the literature described the isolation of "Vibrio fetus" from an aborted lamb.
Campylobacter spp. are Gram-negative, non-spore forming bacteria and are members of the family Campylobacteraceae. There are currently 32 species and 13 subspecies of the genus. They are the most prevalent and frequent causes of food-related infections worldwide. Their ability to multiply in an atmosphere that contains nearly 10% CO2 and 5% O2, with a temperature range of 30–46 ◦C, distinguishes them from other foodborne pathogens.
The first campylobacter, then called Vibrio jejuni, was isolated by Jones and Little (1931) from the jejunum of calves with enteritis, followed by V. coli isolated from pigs by Doyle (1944). The first report of an isolate from human gastrointestinal disease was by Levy (1946).
The C. jejuni is considered responsible for the majority of human campylobacteriosis, followed by C. coli, and rarely by C. lari. The incidence of human campylobacteriosis has been steadily rising worldwide since 1990’s.
Genus of Campylobacter
