Disinfectants are widely used in modern veterinary production. They are an integral part of veterinary practice and help in the prevention of disease. During disinfection a number of disinfectants are used, but most of them have a narrow spectrum of bactericidal properties and are highly toxic. Therefore, knowledge of the overall effectiveness of disinfectants that are used in the fight against pathogens, especially campylobacteriosis is necessary. The tendency generally accepted all over the world to expand the spectrum of food infections and the emergence of new pathogens causes close attention of researchers to this problem. This leads to numerous experimental and statistical studies to accumulate data. Under these conditions, approaches to the study of the characteristics of emergent pathogens, biochemical and genetic mechanisms of the evolution of foodborne pathogens are changing dramatically. Among all campylobacter, the most significant in the development of the disease in humans is Sampylobacter jejuni, lari, coli. In developed countries, the peak of the incidence of Campylobacter jejuni is in childhood, but it can also be observed in more adulthood. Campylobacter often enter the body with contaminated food of animal origin. Foodborne diseases are a wide group of acute intestinal infections that develop after eating foods infected with pathogenic or conditionally pathogenic microorganisms
campylobacteriosis, material, disinfectant, test - objects, isolate
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