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Campylobacter

campylobacterThe foodborne bacterial pathogen Campylobacter is the most common bacterial cause of diarrhoea in the Western world. Infection can take place via incompletely or improperly prepared food sources, or through cross-contamination in the kitchen environment.

The IFR Campylobacter research is aimed at increasing our understanding of what makes Campylobacter such a successful bacterial pathogen.

Listen to Dr Arnoud van Vliet explain the problems with Campylobacter and the current research being undertaken at IFR

 For Industry

Translational studies with industry aim to convert these findings into improved food safety by reducing foodborne Campylobacter infections.

Ongoing projects include:

  • Role of biofilms in food-chain transmission of Campylobacter.
  • Generating tools for molecular epidemiology ( biotracing) of Campylobacter using genome sequencing

If you are interested in utilising our expertise or learning more about our work with industry then please contact us at info.foodsafety@ifr.ac.uk

Academic Links

Academic Research focuses on the mechanisms supporting food chain transmission and infection.

Ongoing projects include:

  • Characterisation of the role of genomic and transcriptomic variation in the biology of Campylobacter
  • Role of selenium metabolism in intestinal colonisation of Campylobacter

 

Examples of recent outputs and further information can be found on the IFR Campylobacter homepage and the IFR Gut Health and Food Safety Blog.