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It is a very common form of food poisoning, often resulting from unclean or unsanitary food, or cross contamination of uncooked food with cooked food, most commonly associated with poultry

Campylobacter are Gram-negative, spiral, microaerophilic bacteria. Motile, with either uni- or bi-polar flagella, the organisms have a somewhat curved, rod-like appearance, and are oxidase-positive. source: Wikipedia

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Q: How do humans catch campylobacter the food poisoning?
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Related questions

What is campylobacter?

Campylobacter is a bacterium that sometimes causes abortion in animals and food poisoning in humans.


What causes Campylobacter?

Campylobacter is a genus of bacteria, campylobacter jejuni is associated with human food poisionings.


What diseases can caused by Campylobacter jejuni?

Campylobacter jejuni can cause the stomachflu, and food poisoning.


What are some things food poisoning can be caused by?

Salmonella, campylobacter and botulism can cause food poisoning


What does Campylobacter do when it is in the body?

It causes a type of food poisoning.


What is the names of the two main food poisoning bacteria?

Salmonella, campylobacter


What is currently the most common type of food poisoning?

E coli, salmonella, campylobacter, botulism


Which micro organism is most common of food poisoning?

Salmonella, Listeria, E.coli O157, Campylobacter..


What does campylobacter need to survive?

A microaerophilic environment. well first of all it needs the four things that all bacteria to thrive ; Warmth , Food , Moisture and Time . Sorry but that is all i know


What is a campylobacterium?

A campylobacterium is any of a variety of gram-negative bacteria of the genus Campylobacter, which cause food poisoning.


Does food poisoning bacteria grow in Campylobacter?

Not unless the circumstances are incredibly bad...such as filth everywhere and unsanitary Conditions


What is the most type of food poisoning?

Campylobacter bacteria are the most common cause of food poisoning. The bacteria are usually found on raw or undercooked meat (particularly poultry), unpasteurised milk and untreated water.