Campylobacter jejuni (PCR Control)
Purified DNA of Campylobacter jejuni to be used to control in vitro diagnosis techniques based on nucleic acid amplification.
|Product||Campylobacter jejuni (PCR Control)|
|Manufacturer||Vircell Microbiologists (Spain)|
|Technique||Amplirun DNA Control|
|Quantity||± 12.500 copies per µl, once reconstituted in 100 µl sterile bidistilled water|
Campylobacter includes Gram-negative, non-spore forming, microaerophilic, motile spiral-shaped bacteria. Most human illness is caused by one species, called Campylobacter jejuni, but human illness can also be caused by other species. Patients with campylobacteriosis get diarrhoea, cramping, abdominal pain, and fever within two to five days after infection. The diarrhoea may be bloody and can be accompanied by nausea and vomiting. Campylobacter jejuni seems to be well adapted to birds, which carry the bacteria in the intestines as part of their normal flora. Most cases of campylobacteriosis are associated with eating raw or undercooked poultry meat or from cross-contamination of other foods by these items.