Food borne pathogens significantly cause illness in human which vary from mild symptoms to life threatening disease depending on the nature of microbial pathogens. Bacteria are almost responsible for 75% of food borne diseases in human. The food products especially of animal origin or their by products serve as the major source of transmission of food borne pathogens. All types of meat mainly beef, lamb and chicken and their by products can be contaminated with food borne pathogens like Campylobacter, Salmonella, Staphylococcus, E. coli and Listeria. These bacterial pathogens are equipped with several virulence factors and toxins which lead to illness in human. The severity of the disease mainly depends on the virulence of ingested pathogen. Campylobacter has been reported as the most frequent causative agent regarding foodborne illness. This article is aimed to review all aspects of Campylobacter as a foodborne pathogen.
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