Campylobacter species are curved or rod-shaped bacteria that cause campylobacteriosis infections. Seventeen species and six subspecies have been ascribed to the genus of Campylobacter, including the spiral-shaped C. jejuni and the S-shaped C. coli that collectively cause about 25 percent of all gastroenteritis cases in humans worldwide.
Campylobacteriosis symptoms usually include diarrhea, abdominal pain, nausea or vomiting, headache and fever. Onset of symptoms usually occurs within two to five days after infection and last from three to six days. Infants in developing countries are at greater risk, as are travelers to developing countries who are:
Under 5 years old
Over 65 years old
Male
Immunocompromised
In approximately 1 of 1,000 cases, C. jejuni is closely linked to the subsequent development of Guillain-Barre syndrome, an acute form of autoimmune paralysis. C. jejuni infection has also been associated with reactive arthritis in both children and adults.
Most cases of Campylobacter infection are foodborne and are transmitted by:
- Eating raw or undercooked chicken, meat or seafood
- Consuming foods that came into contact with contaminated food
- Drinking untreated water or unpasteurized mik
- Touching infected animals
- Swimming in contaminated water
Campylobacteriosis can be prevented by practicing basic public hygiene, both in the various related industries as well as at the level of the individual. Health authorities and regulators can adopt various measures to prevent the spread of campylobacteriosis, for example by regulating various aspects of the food chain, training workers to exercise proper hygiene, and incorporating the disinfection of food, beverage and sewage systems.
Individuals can practice proper food safety, including:
- Washing and drying hands with soap and water frequently, especially after contact with animals and using the bathroom, as well as before, during and after cooking and before eating
- Cooking poultry thoroughly
- Using separate and clean utensils and cutting boards for meat and other foods
- Cleaning cooking surfaces
- Avoiding raw and undercooked meat
Performing bacterial culture followed by microscopic examination is the standard method for identification of Campylobacter organisms. However, Campylobacter species, Gram-negative and microaerophilic in nature, require anaerobic environments to remain viable, and are not always easy to grow in culture. Campylobacter species are also characterized as slow growing, often requiring 48 to 72 hours prior to reaching a level of deterministic growth required for reporting a result.
There are more contemporary methods for detecting Campylobacter species, that can offer better diagnostic performance, including the ability to achieve higher assay sensitivity and specificity, in a much shorter period of time. Faster and more accurate results allow for quicker and more appropriate interventions, such as prescribing the most appropriate antibiotic medications
Most campylobacteriosis cases will clear up without the need of medical intervention. Drinking extra fluids to replenish the body during diarrhea is advised. Individuals who have other risk factors may be prescribed antibiotics.
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