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"Sustainable dairy business."
Posted on 22. Dec 2023
Campylobacteriosis is an infection caused by bacteria of the genus Campylobacter. There are approximately sixteen species associated with Campylobacter, but the most commonly isolated are C. jejuni, C. coli, and C. upsaliensis.The most prevalent species associated with human illness is C. jejuni. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths (Hoffmann, et al., 2017).Epidemiology
Campylobacter is one of the most common causes of human bacterial gastroenteritis. A large animal reservoir is present as well, with up to 100% of poultry, including chickens, turkeys, and waterfowl, having asymptomatic infections in their intestinal tracts.Infected chicken feces may contain up to 10^9 bacteria per 25 grams, and due to the installations, the bacteria are rapidly spread to other chickens. This vastly exceeds the infectious dose of 1000-10,000 bacteria for human (Hoffmann, et al., 2017).Pathogenesis
Bacterial motility, mucus colonization, toxin production, attachment, internalization, and translocation are among the processes associated with C. jejuni virulence. Infection begins with ingestion of the C. jejuni in contaminated foods or water.Gastric acid provides a barrier, and the bacteria must reach the small and large intestines to multiply; C. jejuni invades both epithelial cells and cells within the lamina propria (Hoffmann, et al., 2017).Symptoms
The symptoms associated with this disease are usually flu-like fever, nausea, abdominal cramping, vomiting, enteritis, diarrhoea, and malaise. Symptoms begin within 2-5 days after ingestion of the bacteria, and the illness typically lasts 7-10 days.Recurrence of this disease can occur up to three months after pathogen ingestion (Shonhiwa, Ntshoe, Essel, Thomas, & McCarthy, 2018). Other complications can include meningitis, urinary tract infections and short-term reactive arthritis.Detection of Toxin
Because of the unique growth characteristics of Campylobacter, isolation of these organisms from field samples requires the use of special media and culture conditions. Campylobacter jejuni and Campylobacter coli can be isolated from the intestines of healthy farm animals, poultry, pets, zoo animals, and wild birds.Diagnosis of C. jejuni is based on isolation of the organism on selective media under micro aerophilic conditions. PCR-based methods are effective in identifying infection especially if cultivation is difficult or if the sample has been somewhat mishandled.However, a positive test is not sufficient evidence to determine causation and must be considered in conjunction with clinical signs (van-de-Venter, 2000).Control and Prevention
Control depends on sanitation and hygiene in livestock barns to reduce the bacterial populations in the environment of the animals. The number of organisms can be reduced and controlled in meat processing plants by using HACCP protocols including the washing, handling and freezing of carcasses.Improvement of food-handling skills in restaurants and in the home, kitchen will reduce transmission of the organism and adequate cooking of raw meat such as poultry to an internal temperature of 82°C will eliminate the organism (Walderhaug, 2007).Occurrence is worldwide. It is one of the most frequently reported foodborne diseases in industrialized countries; a major cause of infant and travellers’ diarrhoea in developing countries. Campylobacter spp cause 10-15% of cases of diarrhoeal diseases in children seen at treatment centres.References
- Hoffmann, S., Devleesschauwer, B., Aspinall, W., Cooke, R., Corrigan, T., Havelaar, A., . . . Hald, T. (2017). Attribution of Global Foodborne Diseases to Specific Foods: Findings from World Health Organization Structured Expert Elicitation. Plos One, 12, 9.
- Shonhiwa, A. M., Ntshoe, G., Essel, V., Thomas, J., & McCarthy, K. (2018). A Review of Foodborne Disease Outbreaks Reported to the Outbreak Response Unit, National Institute of Communicable Diseases, South Africa: 2013-2017. National Institute for Communicable Diseases, 16, 3-8.
- van-de-Venter, T. (2000). Emerging food-borne diseases: A Global Responsibility. Durban: Department of Health, Republic of South Africa.
- Walderhaug, M. (2007). Foodborne Pathogenic Microorganisms and Natural Toxins. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 28, 48-65.
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