Comparison between the biofilm initiation of<i>Campylobacter jejuni</i>and<i>Campylobacter coli</i>strains to an inert surface using BioFilm Ring Test^®

Abstract

The adhesion capability of strains could partly explain the cross-contamination or re-contamination of food products by Campylobacter. This property could provide a mode of survival for Campylobacter in the food chain.