Campylobacteria

Campylobacteria is a genus of gram-negative, spiral-shaped bacteria. These bacteria are commonly found in the intestinal tracts of many animals, including poultry, cattle, and wild birds. They are facultative anaerobes, meaning they can survive in both the presence and absence of oxygen. The genus name comes from the Greek words "kampylos" (curved) and "bakterion" (little rod).

The most well-known species within this genus is *Campylobacter jejuni*, which is a significant cause of bacterial gastroenteritis in humans worldwide. Infection with *Campylobacter* typically occurs through the consumption of undercooked poultry or contaminated water and milk. Symptoms of campylobacteriosis can include diarrhea, abdominal pain, fever, nausea, and vomiting. In rare cases, *Campylobacter* infection can lead to more serious complications such as Guillain-Barré syndrome.

While *Campylobacter jejuni* is the most medically important species, other species like *Campylobacter coli* also cause illness in humans. The bacteria are fragile and sensitive to environmental conditions, making them difficult to grow in laboratory settings. Strict hygiene practices, particularly in food preparation involving poultry, are crucial for preventing campylobacteriosis. Detection and identification of *Campylobacter* often involve specialized microbiological techniques.