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Foodborne illness by Campylobacter: little known, but very common.

When people are asked about possible causes of food poisoning, they will often respond with “you mean Salmonella or E. coli?”. Many years back Edwina Currie lost her ministerial position after admitting that British eggs could be contaminated with Salmonella, and the E. coli outbreak in Germany in 2011 has cemented the reputation of E. coli through its deadly effect and reverberations on the sales of Spanish cucumbers, even though these were innocent. However, while these two bacteria are well known, when it comes to sheer numbers, they pale in significance when compared to Campylobacter, a bacterium which is well known in the medical and scientific world and to food producers and governments…

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 Campylobacter jejuni/coli Infection: Is It Still a Concern?

Although the infection is often asymptomatic in poultry, human campylobacteriosis is a significant public health concern, being one of the most prevalent bacterial gastroenteritis worldwide. Even though the infection is self-limiting and has a low mortality rate, the healthcare costs are extremely significant due to the high incidence. The control measures can be divided into two main phases: pre-harvest and post-harvest interventions. Primary biosecurity measures include improving environmental hygiene to minimize Campylobacter exposure through the cleaning and replacement of soils and vegetation on the farm, reducing the mixing of different species, and limiting contact with other possible reservoirs such as wild animals.

 Campylobacter; A tiny bacterium with a big impact

Campylobacter, despite its significant impact on food safety and public health, remains relatively unknown. While we often hear about foodborne illnesses caused by more familiar microbes like Salmonella or E. coli, Campylobacter tends to be under the radar of the consumers consciousness.

Articles of Interest

Campylobacter, from obscurity to celebrity

In general, Campylobacter enteritis is a self-limiting disease which seldom requires antimicrobial therapy, although one in 1000 infections may lead to the Guillain–Barré syndrome. In industrialised countries, most infections are acquired through the handling and consumption of poultry meat. In developing countries, where the disease is confined to young children, inadequately treated water and contact with farm animals are the most important risk factors.

Bacteria that work together to cause infection

Campylobacter jejuni is a bacteria that I feel a special affinity for because I've worked with it, back in my first ever summer project. Unfortunately it's not a very nice bacteria and can lead to bad stomach illnesses with some rare but quite threatening complications. It's found in chicken meat and cheese as it is perfectly capible of surviving happily in animals without causing them any diseases.

Campylobacter jejuni: The hidden foodborne threat in your kitchen

The bacteria primarily spreads to humans through consumption of contaminated foods, especially undercooked chicken, unpasteurized milk, and contaminated water. Cross-contamination in kitchens is a major transmission route, as C. jejuni easily transfers from raw meat to other foods via cutting boards, utensils, and unwashed hands.

Campylobacter upsaliensis: an overlooked problem?

Another Campylobacter species that may be of concern is Campylobacter upsaliensis. This species is primarily associated with dogs and cats, and a large percentage of healthy dogs and cats may be shedding this bacterium in their stool at any time. It doesn’t seem to be a cause of disease in dogs and cats, but it may be an important and overlooked cause of disease in people.

Campylobacter: What is It and What Are We Doing About It?

Campylobacteriosis is most commonly attributed to the consumption of undercooked poultry, unpasteurized milk, and untreated water.

Campylobacteriosis

Most healthy people probably develop some degree of immunity against Campylobacter as they mature. This may account for the lower number of cases of Campylobacter infection in middle-aged and older adults. Besides being transmitted to humans in tainted, undercooked meat, Campylobacter also can contaminate unpasteurized milk and untreated water. In addition, Campylobacter bacteria sometimes infect humans who have handled raw meat (especially poultry), touched a sick pet that has diarrhea, or traveled to undeveloped countries where sanitation is poor.

Detailed Campylobacter

Most Campylobacter infections are self-limiting and are not treated with antibiotics, although they may shorten the illness. In some cases, full recovery may take 2-5 days, while other infections need 7-10 days to resolve. Severe cases may persist for up to three weeks, and long-term consequences may result. It is important to note that relapses of illness are not uncommon and will occur in about 25% of campylobacteriosis cases. In the case that a long-term complication, such as Guillain-Barré, does develop, the onset of symptoms is usually a couple of weeks after the onset of diarrheal illness and the disease itself lasts for weeks to months with intensive care treatment being required.

Food poisoning scandal: how chicken spreads campylobacter

Around 80% of all the campylobacter infections, are linked to chickens, which carry the bug in their guts and faeces. Industrial production makes poultry particularly vulnerable. To maximise profit from floor space, farmers typically overstock their sheds with chicks and thin some out after a few weeks. Campylobacter is often spread from flock to flock at this “thinning” stage. Densely housed birds kept in low light tend to panic and defecate when catchers enter sheds, causing further contamination.

Health Check: how to avoid getting ill from chicken

Most people would know chicken meat can cause Salmonella infections, but there is a lesser known yet more common bacteria that also loves chicken meat and can make you ill. Campylobacter actually causes very similar clinical illness to Salmonella, but is less likely to cause outbreaks (defined as two or more people infected after eating a common food or meal) so gets less publicity than the outbreak-prone Salmonella.

Invite Friends, Not Microbial Menaces, to Your Holiday Party

Upon identification of the microbe as a cause of gastroenteritis, researchers began to question just how this bacterium managed to find its way from the farm onto your fork. The findings suggested the root of the problem was the farm itself; bacteria made their way into animals and then survived processing such that it posed a risk to the consumer.

Preventing Foodborne Illness: Campylobacteriosis

Most cases of Campylobacter infections are associated with eating raw or undercooked poultry (Robinson et al., 2000). Other common sources of Campylobacter include cattle, pigs, sheep, ostriches, shellfish, dogs, cats, unpasteurized milk, contaminated water and ice. Fruits and vegetables can also be a source of infection when washed with contaminated water or when prepared on the cutting board that was used for raw poultry meat and then unwashed.

Rethinking Campylobacter: Fast, Accurate Diagnostics for Better GI Outcomes

Campylobacter is a genus of bacteria and one of the most common causes of bacterial gastroenteritis worldwide. The most prevalent species affecting humans is Campylobacter jejuni. Infection typically results from consuming undercooked poultry, unpasteurized milk, or contaminated water. Person-to-person transmission is rare but can occur through poor hygiene practices, especially in childcare or eldercare settings.

Resources

Campylobacter blog

The Campylobacter blog supplements Marler Clark's Web site www.about-campylobacter.com, a site that provides information about Campylobacter, the symptoms and risks of infection, Campylobacter testing/detection, and how to prevent Campylobacter outbreaks.

CDC

Campylobacter bacteria are a common cause of diarrheal illness. The illness is called campylobacteriosis. People most commonly get Campylobacter infection by eating raw or undercooked poultry. Eating other contaminated foods, drinking untreated water, and touching animals that carry Campylobacter can also cause infection.

Food Standards Agency

Campylobacter is the most common cause of food poisoning in the UK.

MedlinePlus

Campylobacter infection is a common foodborne illness. You get it from eating raw or undercooked poultry. You can also get it from coming in contact with contaminated packages of poultry. Symptoms include •Diarrhea •Cramping •Abdominal pain •Fever •Nausea and vomiting

Patient

Campylobacter are a group of germs (bacteria) that are a common cause of food poisoning. Typically, food poisoning causes gastroenteritis, an infection of the gut (intestines), leading to diarrhoea and often being sick (vomiting) too. Campylobacter bacteria are commonly found in raw meat, particularly poultry. Infection usually causes relatively mild symptoms but complications, including lack of fluid in the body (dehydration), can occur in some cases. The usual treatment is to drink lots of fluid to avoid dehydration. Antibiotic medicines are sometimes needed in severe cases.

WHO

Campylobacter is 1 of 4 key global causes of diarrhoeal diseases. It is considered to be the most common bacterial cause of human gastroenteritis in the world. Campylobacter infections are generally mild, but can be fatal among very young children, elderly, and immunosuppressed individuals.