Salmonella and Campylobacter epidemiology

Salmonella and Campylobacter are among the most common bacterial causes of foodborne illness worldwide, transmitted primarily through contaminated poultry, meat, dairy, and produce, and together responsible for hundreds of millions of infections and significant mortality each year. Epidemiologists and food scientists study how these pathogens spread through agricultural systems and food supply chains, how they cause disease, and which human and animal populations carry the greatest risk. A pressing concern is the rise of strains resistant to antibiotics critical for treating severe infections, complicating clinical outcomes and narrowing treatment options. Whole-genome sequencing has opened new avenues for tracing outbreak sources with high precision and for identifying the genetic mechanisms underlying resistance and virulence, though translating these tools into coordinated, global public health responses remains an active and unresolved challenge.

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Keywords

SalmonellaCampylobacterFoodborne IllnessEpidemiologyAntimicrobial ResistancePathogenicity