Campylobacteriosis
Campylobacteriosis is a bacterial infection of the intestinal tract of humans. The infection, which typically results in diarrhea, is caused by members of the genus Campylobacter. In particular, Campylobacter jejuni is the most commonly cause of bacterial diarrhea in the United States (and likely other countries as well), with more occurrences than salmonella (another prominent disease causing bacteria associated with food poisoning). Worldwide, approximately 5 to 14% of all diarrhea is thought to be the result of campylobacteriosis.
Humans contract campylobacteriosis by eating or drinking contaminated food or water. Less often, direct contact with infected people or animals can spread the infection. The infection begins from two to five days after the contaminated food or water has been ingested.
The illness caused by Campylobacter bacteria has been known for decades, and was recognized as a cause of disease in animals since 1909. However, it is only in the last two decades of the twentieth century that the bacteria were identified as the cause of the human disease campylobacteriosis. Over 10,000 cases are now reported to the Unites States Centers for Disease Control (CDC) each year. As the illness is often not identified, the actual number of cases is much higher. Indeed, CDC estimates that 2 million people contract campylobacteriosis each year in the United States.
In under-developed countries, campylobacteriosis is a significant health threat. Organization such as the World Health Organization have devoted much effort to improving the water quality of villages in an effort to decrease the incidence of water-borne campylobacteriosis.
The Campylobacter organism is distinctive on several counts. The bacteria have a spiral shape. Also, they are fragile, not tolerating drying or the presence of pure oxygen.
As with other bacterial intestinal upsets, campylobacteriosis is more of a transient inconvenience than a dire health threat in the developed world. The symptoms of the disease (malaise, fever, abdominal cramps, diarrhea, nausea, vomiting) are often mistaken for stomach flu. Still, severe forms of the infection can produce bloody diarrhea. In some people, especially in infants, the elderly, and those whose immune systems are not operating efficiently, the resulting diarrhea and fluid loss can produce dehydration if fluid intake is not maintained during the period of illness. Very rarely, seizures can occur due to high fever or because of the exacerbation of a neurological disorder such as Guillain-Barre syndrome. Guillan-Barre syndrome occurs when a person's own immune system begins to attack the body's own nerves. Paralysis can result. It has been estimated that one in every 1000 cases of campylobacteriosis leads to Guillan-Barre syndrome.
Most people afflicted with campylobacteriosis recover on their own. Occasionally, antibiotics need to be given to rid the body of the infection. While the main bout of the malady passes in about a week, abdominal cramps can recur for up to three months after an infection.
Campylobacteriosis is an example of a zoonosis (an ailment passed to humans via animals or animal products). Campylobacter bacteria naturally inhabit the intestinal tract of many animals, including swine, cattle, ostriches, dogs, shellfish and poultry. These creatures can carry the bacteria without displaying any symptoms of illness. Soil is another habitat. A principle reason for the wide distribution of Campylobacter is the ability of the bacteria to survive anywhere there is moisture, food source, less than an atmospheric level of oxygen and room temperature conditions. In particular, poultry are a reservoir of the microorganism. These sources can contaminate meat products, water and milk. Studies monitoring poultry carcasses in processing plants have demonstrated that over 50% of raw chicken is contaminated with Campylobacter.
The prevalence of Campylobacter jejuni in poultry carcasses results from the contamination of the meat by the intestinal contents of the bird (including the bacteria) when an infected bird is slaughtered. Because chickens can carry the organism without showing any symptoms of infection, they can escape inspection.
Despite the high contamination rate of foodstuffs such as poultry, Campylobacter jejuni does not grow readily on or in foods. Furthermore, the organism is sensitive to temperatures much above room temperature. Proper cooking of food will readily destroy the bacteria. Other sensible hygienic practices, such as washing the cutting board after dealing with a chicken, also reduce the chances of illness. Unfortunately, undercooking of foods such as poultry, poor hygiene, and inadequate disinfection of drinking water accounts for most of the cases of campylobacteriosis.
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