At least one in ten people fall ill each year due to the consumption of unsafe food. Campylobacter is second in the ranking of bacteria associated with such consumption only behind Salmonella (28% vs. 42%), although this percentage is thought to be higher, as Campylobacter is often under-diagnosed. In fact, an important characteristic of Campylobacter is its infectivity – only about 800 microorganisms can cause infection. Annually, 550 million people are infected with Campylobacter, and in 90% of cases it is usually the C. jejuni strain that causes the infection.
So far, culture has been the traditional method for Campylobacter identification. However, rapid tests are becoming increasingly important in its detection as, being a bacteria, early antibiotic treatment would help to treat the most severe symptoms as soon as possible.
The Simple/Stick Campylobacter rapid test provides a good indication of the possibility of having acquired C. jejuni or C. coli.

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