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Campylobacter:
Campylobacter is a genus of Gram-negative bacteria, most commonly associated with gastrointestinal infections in humans. The species Campylobacter jejuni is a leading cause of bacterial foodborne illness worldwide. These bacteria are spiral-shaped, motile, and thrive in microaerophilic environments, often transmitted through undercooked poultry, unpasteurized milk, or contaminated water.

Diseases caused by Campylobacter:
Campylobacteriosis refers to infections caused by Campylobacter species, typically resulting in acute gastroenteritis characterized by diarrhea, abdominal pain, fever, and malaise. In some cases, complications such as reactive arthritis or Guillain-Barré syndrome may occur, particularly following infection with C. jejuni.

Detection and Diagnosis of Campylobacter:
Diagnosis of Campylobacter infections generally involves culture from stool samples under specific atmospheric conditions. Molecular techniques, such as PCR, allow for rapid and sensitive detection. Serological methods, including enzyme-linked immunosorbent assays (ELISA) like those available here, can be used to detect immune responses to infection. Accurate identification and antimicrobial susceptibility testing are essential, especially in cases requiring antibiotic treatment.