Cookies on this website
We use cookies to ensure that we give you the best experience on our website. If you click 'Continue' we'll assume that you are happy to receive all cookies and you won't see this message again. Click 'Find out more' for information on how to change your cookie settings.

© 2016 A recent survey by the Food Standards Authority indicated that nearly two-thirds of chickens sold by major retailers in the UK are contaminated with the bacterium Campylobacter. From a public health and neurological perspective campylobacteriosis is of great importance. Not only is it a frequent source of food poisoning, but one species, Campylobacter jejuni, is also known to trigger Guillain–Barré syndrome, the most common cause of flaccid paralysis worldwide. Here we briefly review the pathogenesis of Guillain–Barré syndrome and highlight clinical features of the disease.

Original publication

DOI

10.1016/j.jacme.2016.09.002

Type

Journal article

Journal

Journal of Acute Medicine

Publication Date

01/12/2016

Volume

6

Pages

105 - 106