Arcobacter spp in food:: isolation, identification and control

The genus Arcobacter was proposed to describe organisms previously classified as 'aerotolerant campylobacters'. There have been reports of the organism being implicated in human illness although a definitive association has not, as yet, been established. The organism is routinely isolated from a range of foods of animal origin, such as pork and poultry, as well as water sources. This article reviews methods of isolation and identification of Arcobacter spp. from food, its control as a contaminant and discusses a possible role for this organism in human disease. (C) 2002 Elsevier Science Ltd. All rights reserved.