The Survival of Campylobacter spp. in Water
The potential of both municipal and natural water systems to maintain the viability, and facilitate the transmission of Campylobacter jejuni 5 has been identified by numerous studies.6 The low number of waterborne outbreaks of Campylobacter enteritis in the UK demonstrates the effectivity of chlorination as a control mechanism in municipal systems. Poultry and other animal derived products are generally recognised as significant sources of infection, and account for the majority of sporadic cases in the UK.1 Consumer trends toward ‘natural’, ‘free range’ products have made the implementation of control regimes progressively more difficult to implement. Hence the multiple point contamination of flocks/herds from contamination sources such as unchlorinated water is commonplace. In addition to this the identification of further species as pathogens, and the ‘occult’ non-culturable state with its associated extended survival,5 undefined pathogenecity3 and morphological variations4 contribute to the annual increase in the incidence of Campylobacter enteritis.