Campylobacter coli
| Campylobacter coli | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Campylobacterota |
| Class: | "Campylobacteria" |
| Order: | Campylobacterales |
| Family: | Campylobacteraceae |
| Genus: | Campylobacter |
| Species: | C. coli
|
| Binomial name | |
| Campylobacter coli (Doyle, 1948) Véron and Chatelain, 1973
| |
Campylobacter coli is a Gram-negative, microaerophilic, non-endospore-forming, S-shaped bacterial species within the genus Campylobacter.[1] In humans, C. coli can cause campylobacteriosis, a diarrhoeal disease which is the most frequently reported foodborne illness in the European Union.[2] C. coli grows slowly with an optimum temperature of 42 °C. When exposed to air for long periods, they become spherical or coccoid shaped.[3]
- ^ Prescott LM, Harley JP, Klein DA (2005). "Campylobacter". Microbiology (6th ed.). pp. 430–433, 500.
- ^ "The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017". EFSA Journal. 16 (12): e05500. 2018. doi:10.2903/j.efsa.2018.5500. PMC 7009540. PMID 32625785.
- ^ Public Health Agency of Canada (2011). "Campylobacter coli". www.phac-aspc.gc.ca. Retrieved 22 May 2017.