ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Arcobacter in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. The genus Arcobacter embraces gram-negative curved-shaped bacteria, and some of the species are considered emergent enteropathogens to humans and animals. The majority of Arcobacter species can be classified as fastidious bacteria, because they grow and replicate slowly, with the only exception of A. butzleri that is the most common species of the genus. The capacity of Arcobacter to survive and grow in aerobiosis, at ambience temperature, together with their tolerance to NaCl are probably the reasons for the higher environmental persistence of these bacteria than that of Campylobacter species. Consumption of Arcobacter-contaminated water or food is considered the main route of transmission to humans and animals. The presence of Arcobacter has been described from different food processing facilities in different countries.
