Campylobacter

Despite the media fascination with Salmonella and E. coli food poisoning, the most common food-borne infections are caused through the Campylobacter species. Category of the reason why this genus is overlooked is because its members are obligately microaerophilic and difficult to grow in laboratories more used to dealing with exclusively aerobic organisms. The closely related organism Helicobacter pylori has been linked either as the causative

agent or as an opportunist to gastric ulcers. The rod or spirillar Gram-negative bacteria are classed as e-Proteobacteria.