Pathobiology, Public Health Significance, and Control of Campylobacter Infections

Abstract

Campylobacteriosis is caused by Gram-negative and spiral-shaped microaerophilic Campylobacter bacteria. Different avian hosts are commonly infected with Campylobacter species. Among 16 Campylobacter species, infections are mostly caused by thermophilic Campylobacter jejuni and Campylobacter coli. C. jejuni and C. coli are well adapted to the avian intestinal tract and produce little or no clinical diseases in poultry. Although thermophilic Campylobacters are commensals in poultry, their significance is due to food safety and public health apprehensions. The majority of human Campylobacter infections are caused by C. jejuni, followed by C. coli, and rarely by C. lari. Campylobacter infections have now emerged as leading bacterial causes of foodborne gastroenteritis in humans throughout the world. Human Campylobacteriosis cases are sporadic and the disease is characterized by self-limiting watery and/or bloody diarrhea, abdominal pain, and fever; however, severe conditions may occur if patients are immunocompromised. The high prevalence of Campylobacter in the intestinal tract of poultry results in contamination of poultry carcasses and poultry products. Handling and eating raw or undercooked poultry meat is considered a significant risk factor for human campylobacteriosis. To ensure food safety and prevent human campylobacteriosis, eradication of Campylobacter from the human food chains, especially poultry and poultry products, is indispensable.