ABSTRACT
Campylobacter is one of the most common causes of gastroenteritis worldwide specifically in developed countries. Various foods particularly poultry products are the major sources of Campylobacter. Due to the fastidious growth pattern and complex cultural requirements, it is also difficult to isolate, identify and characterize these bacterial pathogens in common laboratory setting. Here, in this chapter we focus on the factors which makes it difficult to identify and characterize Campylobacter, the methods commonly used and their limitations for identification and characterization of Campylobacter, as well as the future recommendations that may overcome the limitations.
