Campylobacter coli

Campylobacter coli
Scientific classification Edit this classification
Domain: Bacteria
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 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]

  1. ^ Prescott LM, Harley JP, Klein DA (2005). "Campylobacter". Microbiology (6th ed.). pp. 430–433, 500.
  2. ^ "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.
  3. ^ Public Health Agency of Canada (2011). "Campylobacter coli". www.phac-aspc.gc.ca. Retrieved 22 May 2017.