Abstract

Background Campylobacter is the most common bacterial cause of gastro‐intestinal disease worldwide with consumption of contaminated food or water typically being cited as principal sources of infection. Aims To inform the efforts of the EC‐funded MoniQA project team investigating the harmonization and standardization of analytical methods for foods, we prepared a brief review of key aspects of these bacteria, encompassing taxonomy, behaviour in foods, clinical symptoms, isolation, detection, identification and subtyping. A summary of future needs and perspectives to help protect public health from this important human food‐ and water‐borne pathogen is also given.

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