Campylobacteriosis

It is scientifically established that the order Campylobacterales consists of bacteria that are not primary plant pathogens. They do not cause diseases in plants and do not form symbiotic or parasitic relationships with crops. However, they are significant in agriculture as potential foodborne pathogens that can contaminate the surface of raw agricultural products during growth, harvest, or post-harvest processing.

The biology of Campylobacterales is characterized by their preference for low oxygen environments and their zoonotic nature. In an agricultural context, their presence on produce is typically the result of fecal contamination. This can occur through irrigation water contaminated with animal waste, runoff from livestock facilities, or the presence of wildlife in the field.

Crops that are most vulnerable to surface contamination include low-growing fruits and vegetables, such as lettuce, spinach, strawberries, and herbs. These crops often have high moisture levels on their surfaces and direct contact with soil or irrigation systems, which facilitates the survival and spread of these bacteria on the edible parts of the plants.

Since Campylobacterales are not phytopathogenic, they do not produce symptoms on plants like necrotic spots, wilting, or tissue degradation. A crop contaminated with these bacteria will appear perfectly healthy and vigorous. Detection of these agents on crops requires specific laboratory testing, which is often mandated by food safety authorities for farms exporting produce to international markets.

Control and prevention strategies focus on Good Agricultural Practices (GAP) to minimize the risk of surface contamination. Key measures include:

• Ensuring the microbial quality of irrigation water.
• Managing the use of manure-based fertilizers to ensure they are fully composted and pathogen-free.
• Implementing hygiene training for workers.
• Preventing livestock and wildlife intrusion into fields.