Abstract

During the past decades, in most countries the incidence of campylobacteriosis had increased, the number of its cases began to prevail over the other common diarrheal bacterial infections - salmonellosis and shigellosis [1]. The worldwide spread of campylobacteriosis and the great socio economic damage from this disease explain its inclusion in the list of emergent foodborne infections by the World Health Organization [2]. Campylobacter are ubiquitous bacteria, they are present in poultry or animals. Six taxa of the genus Campylobacter form a genetically related group of thermophilic campylobacteria with optimal growth temperature +42 °С and with the ability to infect humans and warm-blooded animals [3]. The most epidemiological significance represents Campylobacter jejuni, which cause up to 90% of laboratory confirmed cases of food borne campylobacteriosis [4]. The study of the mechanisms of survival and resistance of C. jejuni allows to predict the intensity of reproduction of bacterial populations in food raw materials and finished products, to evaluate the ability of pathogen to overcome the protective barriers of the organism and, consequently, the degree of risk associated with the use of new types of technological impacts in food production. These data are necessary for the development of an effective microbiological monitoring system at all stages of agricultural production, processing and storage of food products. The study of the antibiotic resistance mechanisms and stress tolerance of Campylobacter spp. will allow to intensify the use of risk assessment methodology and to implement effective monitoring of contamination of food with campylobacteria.