Campylobacteriosis

Campylobacteriosis is caused by infection with Campylobacter bacteria. Campylobacter bacteria are generally regarded as the most common cause of gastroenteritis in humans worldwide.

Campylobacter

There are 16 species and 6 subspecies of Campylobacter bacteria. The most frequent cause of disease in humans is Campylobacter jejuni.

Transmission of Campylobacter bacteria

Food stuffs are the main route of Campylobacter transmission. High risk foods include:

Undercooked meat, especially poultry
Unpasteurised milk and products made from unpasteurised milk
Contaminated water or ice is also a recognized source of infection.

Campylobacter is prevalent in food animals such as:

poultry
cattle
pigs
sheep
ostriches
shellfish

Symptoms of Campylobacteriosis

The most common clinical symptoms include:

Diarrhea (frequently with blood in the faeces)
Abdominal cramps
Fever
Headache
Nausea with or without vomiting

Infection is usually self limiting; it can be life threatening in people with compromised immune systems. Sometimes Campylobacter infections can lead to complications such as the Guillain-Barré Syndrome, Miller-Fisher Syndrome or reactive arthritis.
These complications develop through an autoimmune mechanism triggered by Campylobacteriosis and can cause serious disorders which lead to hospitalization.

Treatment and prevention

Maintaining hydration is important. Treatment with antibiotics is recommended for invasive cases and to eliminate the carrier state.

Prevention is by ensuring that food is properly cooked and served hot. For more information see Prevention of traveler’s diarrhea.

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