Campylobacter : features detection and prevention of foodborne disease 1. Human Campylobacteriosis 2. Health and economic burden of Campylobacter 3. Taxonomy and physiological characteristics of Campylobacter spp. 4. Isolation identification and typing of Campylobacter strains from food samples 5. Campylobacter epidemiology sources and routes of transmission for human infection 6. Prevention and mitigation strategies for Campylobacter with focus on poultry production 7. Legal aspects and microbiological criteria for Campylobacter spp. in the food processing chain