French company bioMérieux has developed a rapid test called CampyFood ID to detect Campylobacter bacteria in food. Campylobacter, primarily C. jejuni, is the third leading cause of foodborne illness-related deaths worldwide.
The CampyFood ID test transforms clusters of these bacteria forming in a white culture medium into an orange-red color, making them easier to distinguish, according to bioMérieux, based in Marcy-l’Étoile.
Poultry is considered the primary source of Campylobacter infection, with the main transmission routes being through ingestion (undercooked meat) and person-to-person contact. This bacterium is responsible for intestinal infections that can lead to severe neurological damage or even death.
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Campylobacter bacteria in food (Photo: biology) |
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