Pathogens
Campylobacter

Campylobacter

Precautions

See 'Additional Information'

Susceptibilities

General Information

Microaerophilic, small, curved, faintly-staining Gram negative bacilli

Campylobacter spp. are the most commonly identified food-borne bacterial pathogens.

It is the cause of acute gastroenteritis often referred to as "food poisoning". Poultry is the most common source.

Acute gastroenteritis

Contact precautions are indicated for all patients with potentially infectious diarrheal illness