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Risk perception of foodborne pathogens
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Most people who become ill with campylobacteriosis get diarrhoea, cramping, abdominal pain and fever within two to five days after exposure to the organism. Foodborne illness caused by campylobacter can be severely debilitating, but it is rarely life threatening. The diarrhoea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts about one week. On rare occasions there are long term consequences of this infection, called sequelae, beginning several weeks after the diarrheal illness. People can develop arthritis; others develop a rare disease called the Guillain-Barré syndrome. The Guillain-Barré syndrome affects the nerves of the body and it leads to paralysis, which requires intensive medical care. It is estimated that approximately one in every 1,000 reported campylobacteriosis cases leads to the Guillain-Barré syndrome (Humphrey et al. 2007).
The influence of society on the UK's food and food regulatory systems
Published in Stephen Battersby, Clay's Handbook of Environmental Health, 2023
Campylobacter – is a common cause of diarrhoea. Most cases of campylobacteriosis, the infection caused by Campylobacter bacteria, are associated with eating raw or undercooked poultry and meat or from cross-contamination of other foods by these items. Freezing reduces the number of Campylobacter bacteria on raw meat but will not kill them completely, so proper heating of foods is important. Campylobacteriosis occurs more frequently in the summer and is most common in infants and young children.
Foodborne Pathogens and Nanoparticles as a Tool for Quality Assurance and Intervention of Foodborne Pathogens
Published in Moayad N. Khalaf, Michael Olegovich Smirnov, Porteen Kannan, A. K. Haghi, Environmental Technology and Engineering Techniques, 2020
Porteen Kannan, S. Wilfred Ruban, M. Nithya Quintoil
Most sporadic infections with this pathogen are associated with improper preparation or consumption of mishandled poultry products. Most C. jejuni outbreaks are associated with the consumption of raw milk or un-chlorinated water. Campylobacteriosis may lead to Guillain–Barré syndrome, a cause of flaccid paralysis. The reservoirs of this organism include poultry, cattle, swine, sheep, rodents, and birds.
A six-year epidemiological surveillance study in Split-Dalmatia County, Croatia: urban versus rural differences in human campylobacteriosis incidence
Published in International Journal of Environmental Health Research, 2018
Merica Carev, Marija Tonkić, Nataša Boban
Campylobacteriosis is a leading foodborne infection worldwide, associated with long-term complications, such as Guillain-Barré syndrome and inflammatory bowel disease (Strachan et al. 2013b). After stable or declining trends in several countries during the 2000s, the incidence of Campylobacter infection in the European Union (EU) and United States (US) has significantly increased since 2012 (CDC 2013, EFSA and ECDC 2014), the reasons for which are not completely understood. Environmental factors, human demographics, and behaviour significantly influence disease incidence and patterns (Strachan et al. 2013b). Although contaminated food is the most common route of Campylobacter transmission, the pathogen is also present in domestic and wild animals, as well as birds (Mughini Gras et al. 2012), and contamination by animal faeces presents an alternative exposure pathway for human infection (Fitzenberger et al. 2010). In developed countries, differences in Campylobacter infection rates vary substantially according to region (Olson et al. 2008; Fitzenberger et al. 2010). A marked seasonality in Campylobacter incidence is ubiquitous, with regional variations highlighting complex environment–pathogen–host interactions (Olson et al. 2008; Lal et al. 2012). Insight to the regional variations in patterns is important because targeted ecological, microbiological, and epidemiological investigations may clarify causal mechanisms driving seasonality and disease emergence. This could improve existing disease surveillance methods, generate appropriate prevention strategies, and enhance cross-border cooperation (Lal et al. 2012).
Overview of methodologies for the culturing, recovery and detection of Campylobacter
Published in International Journal of Environmental Health Research, 2023
Marcela Soto-Beltrán, Bertram G. Lee, Bianca A. Amézquita-López, Beatriz Quiñones
Campylobacter species are commonly reported as a significant cause of bacterial gastroenteritis in developing and industrialized countries (EFSA 2021). Campylobacteriosis has diverse clinical spectra, ranging from acute watery or bloody diarrhea, fever, and cramps. In some cases, Campylobacter infections can subsequently result in the life-threatening autoimmune disorders, Guillain-Barré and Miller Fisher syndromes (Chiba et al. 1992; van Belkum et al. 2009), or other gastrointestinal conditions including inflammatory bowel disease, esophageal diseases, periodontitis, celiac disease, cholecystitis, and colon cancer (Verdu et al. 2007; Kaakoush et al. 2015). The Campylobacter genus belongs to the family Campylobacteraceae, the order Campylobacterales, and the class Epsilonproteobacteria, which comprises other closely related genera, including Arcobacter, Dehalospirillum and Sulfurospirillum (Vandamme et al. 2015). To date, the Campylobacter genus is currently comprised of 32 officially described and 9 subspecies and 4 biovars (ITIS 2020). Campylobacters are microaerophilic Gram-negative bacteria with a corkscrew-shape, ranging in size from 0.5 to 5 µm in length and 0.2 to 0.9 microns in width. The temperature for optimal growth ranges from 37–42°C for thermotolerant Campylobacter species (C. jejuni, C. coli, C. lari, C. upsaliensis, C. helveticus, and C. insulaenigrae) (Wassenaar and Newell 2006; Vandamme et al. 2015). Other Campylobacter species, not listed above, are considered non-thermotolerant and have an optimal growth temperature of 37°C. Most species in the Campylobacter genus are fastidious organisms, and growth generally requires microaerophilic conditions.