Campylobacter is one of the most common bacterial causes of foodborne diarrhea, often acquired from undercooked poultry, contaminated water, or contact with infected animals. Infection typically causes watery or bloody diarrhea, abdominal cramps, fever, and sometimes complications such as reactive arthritis or Guillain-Barré syndrome.
This test is ordered for patients with significant or persistent diarrhea, bloody stools, or recent suspect exposures. It uses selective media and special incubation conditions because Campylobacter grows slowly and is fastidious. Sample type is a stool specimen in appropriate transport medium.
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