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Gram-negative, slim, comma-shaped bacteria of the Campylobacteriaceae family. Due to their growth characteristics at different incubation temperatures, a distinction is made between "thermophilic" (growth over 37 °C) and "nonthermophilic" (growth below 37 °C) Campylobacter bacteria. Campylobacter spp. may be transferred to humans by contaminated food and trigger gastrointestinal diseases.
