Arcobacter spp. has been isolated from food of animal origin (particularly meats) and from various kind of water. Despite its phylogenetically related neighbor Campylobacter, Arcobacter is regarded as an emerging foodborne pathogen. Since Arcobacter differs in its phenotypic characteristics, the physical and chemical treatments designed for elimination of campylobacters from food and environment needs to be verified. This review focuses on the occurrence, and mainly on susceptibility to various physical and chemical treatments for inactivation of Arcobacter spp. The existing studies have been critically discussed and new challenges were proposed for further studies.

中文翻译：

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Arcobacter spp。的生存和灭活，目前的状况和未来的前景。

弧菌属。已从动物性食品（尤其是肉类）和各种水中分离出来。尽管与它的系统发育相关邻居弯曲杆菌，但无杆杆菌仍被认为是一种新兴的食源性病原体。由于Arcobacter的表型特征不同，因此需要验证设计用于从食物和环境中消除弯曲菌的物理和化学处理方法。这篇综述着重于这种情况的发生，并且主要着眼于对各种物理和化学处理的敏感性，以使杆状杆菌失活。对现有研究进行了严格的讨论，并提出了新的挑战，需要进一步研究。