The majority of Campylobacter spp. are relatively metabolically inactive, making identification based on biochemical characteristics difficult. Currently, the most commonly used techniques to test food products for Campylobacter are traditional methods based on culture media. The standard detection method involves enrichment for 48 hours, followed by isolation on selective agars, so that final identification results are only available after 4–5 days. Both culture steps have to be carried out in a microaerophilic environment. These methods are time-consuming as well as labor intensive.
Campylobacteriosis is an infection caused by Campylobacter, most commonly C. jejuni. It produces an inflammatory, sometimes bloody, diarrhea or dysentery, including cramps, fever and abdominal pain. The debilitating neurological disorder, Guillain-Barre Syndrome (GBS), as well as reactive arthritis have also been associated with recent infections with certain C. jejuni strains. C. lari and the emerging pathogen, C. upsaliensis, have also been reported in a small percentage of cases of human Campylobacter infection. Campylobacter spp. are highly infectious: as few as 500 bacteria can cause illness. Campylobacter infections are usually caused by consuming cross-contaminated or insufficiently processed food (typically red meat, poultry, shellfish and unpasteurized milk). Less common are infections as a consequence of eating contaminated fruit and vegetables. In addition, water contaminated with animal and avian feces, agricultural run-off and sewage effluent can act as sources for infection with Campylobacter bacteria.