Part,  Chapter, Paragraph

 1   II,     6.  3.  2|              Klebsiella pneumoniae, Campylobacter, Salmonella and Pseudomonas
 2   II,     6.  3.  6|          declining trend in the EU. Campylobacter is the most commonly diagnosed
 3   II,     6.  3.  6|         majority of the symptomatic Campylobacter and Salmonella infections
 4   II,     6.  3.  6|             caused by the bacterium Campylobacter. The most frequent route
 5   II,     6.  3.  6| disturbingly high proportion of the Campylobacter isolates are now resistant
 6  III,    10.  3.  3|          declining trend in the EU. Campylobacter is the most commonly diagnosed
 7  III,    10.  3.  3|         majority of the symptomatic Campylobacter and Salmonella infections
 8  III,    10.  4.  2|       pathogens such as salmonella, Campylobacter, Listeria or toxin-producing,
 9  III,    10.  4.  2|            Verotoxigenic E. coli;~• Campylobacter;~• parasites, in particular
10  III,    10.  4.  2|        resistance in Salmonella and Campylobacter strains are also to be reported
11  III,    10.  4.  2|              slaughter pigs such as Campylobacter and Salmonella in broiler
12  III,    10.  4.  2|           abortion/suis~ ~ ~ ~ ~X~ ~Campylobacter spp~ ~ ~Chicken, ~cattle,
13  III,    10.  4.  2|            Antibiotic resistance of Campylobacter and Salmonella isolates~
14  III,    10.  4.  2|      Brucellosis~Brucellosis~Medium~Campylobacter spp.~GE, ReA6~GBS7~ ~Medium~
15  III,    10.  4.  2|             within the EU. Reported Campylobacter cases in 2005 increased
16  III,    10.  4.  2|     important sources of food-borne Campylobacter infections, and in line
17  III,    10.  4.  2|           the highest proportion of Campylobacter positive samples in 2005
18  III,    10.  4.  2|      Relatively high proportions of Campylobacter and Salmonella isolates
19  III,    10.  4.  2|   resistance to fluoroquinolones in Campylobacter isolates from poultry. Food-borne
20  III,    10.  4.  2|            consumers.~· Salmonella, Campylobacter and food-borne viruses are
21  III,    10.  4.  2|      vehicles of the infection. For Campylobacter outbreaks broiler meat remained
22  III,    10.  4.  2|       infection, though the largest Campylobacter outbreaks were caused by
23  III,    10.  4.  3|     followed by diseases induced by Campylobacter, Cryptosporidium, Giardia
24  III,    10.  5.  1|           Wales. The main pathogen, Campylobacter, was implicated in 52% of
25   IV,    12. 10    |               Incidence of reported~campylobacter and salmonella infections~ ~
26   IV,    13.  2.  3|            tuberculosis~300-1,000~ ~Campylobacter in food~Allergens acrylamide~ ~ ~ ~<
27  Key,   Ap5.  0.  0|          cadmium~calcitonin~calcium~campylobacter~campylobacteriosis~campylobacters~