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. There is an increasing demand for Campylobacter testing in food to meet regulations regarding Campylobacter levels in poultry. 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. Innovative, rapid tests make screening for pathogenic organisms easier. The one-step format reduces the possibility of errors during handling.
- Helppo käyttää: lisää vain näyte ja katso tulos
- Turvallinen: tulos selkeästi tulkittavissa. Mukana on aina myös positiivinen kontrolli
- Luotettava: yhtä herkkä kuin perinteinen viljelymenetelmä
- Taloudellinen: säästää työaikaa ja kustannuksia
Sertifikaatit: AOAC-RI:n vaatimusten mukainen