Campylobacter remains the leading cause of bacterial foodborne illness in the UK and worldwide and despite decades of research, the poultry sector is still grappling with how best to control it. Now, new research suggests an unexpected player may be helping the bacterium survive and spread: amoebae. Professor Brendan Wren and Dr Fauzy Nasher of the London School of Hygiene and Tropical Medicine spoke to Poultry Business to explain how their work may finally shed light on what they describe as the “Campylobacter conundrum”. “Campylobacter is sensitive to oxygen. It doesn’t grow well in a natural environment,” says Wren. “It’s…