Hungarian 
Exploring arcobacter risk to the food industry and human health
A research team from the University of the Basque Country has conducted a study into the prevalence and characterisation of bacteria of the Arcobacter genus using a large number of samples of different foods (seafood, vegetables, meat products and fresh cheese), including some that have never been analysed in our environment previously. In addition, they have studied the ability of these bacteria to adhere to various surfaces frequently found in food processing environments.