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CCampylobacteriosisAMPYLOBACTERIOSIS
Campylobacteriosis is a bacterial infectionof the intestinal
tract of humans. The infection, which typically results in diar-
rhea, is caused by members of the genus Campylobacter.In
particular, Campylobacter jejuniis the most commonly cause
of bacterial diarrhea in the United States (and likely other
countries as well), with more occurrences than salmonella
(another prominent disease causing bacteriaassociated with
food poisoning). Worldwide, approximately five to fourteen
per cent of all diarrhea is thought to be the result of campy-
lobacteriosis.
Humans contract campylobacteriosis by eating or drink-
ing contaminated food or water. Less often, direct contact with
infected people or animals can spread the infection. The infec-
tion begins from two to five days after the contaminated food
or water has been ingested.
The illness caused by Campylobacterbacteria has been
known for decades, and was recognized as a cause of disease
in animals since 1909. However, it is only in the last two
decades of the twentieth century that the bacteria were identi-
fied as the cause of the human disease campylobacteriosis.
Over 10,000 cases are now reported to the Unites States
Centers for Disease Control(CDC) each year. As the illness is
often not identified, the actual number of cases is much higher.
Indeed, CDC estimates that 2 million people contract campy-
lobacteriosis each year in the United States.
In under-developed countries, campylobacteriosis is a
significant health threat. Organization such as the World
Health Organizationhave devoted much effort to improving
the water qualityof villages in an effort to decrease the inci-
dence of water-borne campylobacteriosis.
The Campylobacterorganism is distinctive on several
counts. The bacteria have a spiral shape. Also, they are fragile,
not tolerating drying or the presence of pure oxygen.
As with other bacterial intestinal upsets, campylobacte-
riosis is more of a transient inconvenience than a dire health
threat in the developed world. The symptoms of the disease(malaise, fever, abdominal cramps, diarrhea, nausea, vomit-
ing) are often mistaken for stomach flu. Still, severe forms of
the infection can produce bloody diarrhea. In some people,
especially in infants, the elderly, and those whose immune sys-
tems are not operating efficiently, the resulting diarrhea and
fluid loss can produce dehydration if fluid intake is not main-
tained during the period of illness. Very rarely, seizures can
occur due to high fever or because of the exacerbation of a
neurological disorder such as Guillain-Barre syndrome.
Guillan-Barre syndrome occurs when a person’s own immune
systembegins to attack the body’s own nerves. Paralysis can
result. It has been estimated that one in every 1000 cases of
campylobacteriosis leads to Guillan-Barre syndrome.
Most people afflicted with campylobacteriosis recover
on their own. Occasionally, antibioticsneed to be given to rid
the body of the infection. While the main bout of the malady
passes in about a week, abdominal cramps can recur for up to
three months after an infection.
Campylobacteriosis is an example of a zoonosis (an ail-
ment passed to humans via animals or animal products).
Campylobacterbacteria naturally inhabit the intestinal tract of
many animals, including swine, cattle, ostriches, dogs, shell-
fish and poultry. These creatures can carry the bacteria with-
out displaying any symptoms of illness. Soil is another habitat.
A principle reason for the wide distribution of Campylobacter
is the ability of the bacteria to survive anywhere there is mois-
ture, food source, less than an atmospheric level of oxygen and
room temperature conditions. In particular, poultry are a reser-
voir of the microorganism. These sources can contaminate
meat products, water and milk. Studies monitoring poultry
carcasses in processing plants have demonstrated that over
50% of raw chicken is contaminated with Campylobacter.
The prevalence of Campylobacter jejuniin poultry car-
casses results from the contaminationof the meat by the intes-
tinal contents of the bird (including the bacteria) when an
infected bird is slaughtered. Because chickens can carry the
organism without showing any symptoms of infection, they
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