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| Campylobacteriosis is an acute bacterial disease
which attacks the digestive system. A person becomes infected by eating
undercooked chicken or pork, or drinking contaminated water or raw milk.
Infection may also be contracted from close contact with infected puppies
and kittens, farm animals or infected infants. The illness is characterized
by diarrhea, abdominal pain, malaise, fever, nausea and vomiting. |
CAMPYLOBACTERIOSIS
AGENT OF DISEASE:
Campylobacteriosis is caused by the bacteria, Campylobacter jejuni and
Campylobacter coli.
WORLDWIDE DISTRIBUTION:
Statistics show that, globally, 5-14% of reported cases of diarrhea are
caused by infection with Campylobacter. In industrialized countries
the illness affects predominantly children older than 5 years of age and young
adults. In developing countries, the persons most affected are infants and
children under 2 years.
SYMPTOMS:
Symptoms occur 2-10 days after initial exposure and are characterized by
diarrhea, abdominal pain, malaise, fever, nausea and vomiting. The symptoms
can vary from mild to severe. Relapses can occur. Blood and mucus may be present
in liquid stools. Complications include typhoid-like syndrome, arthritis,
febrile convulsions, meningitis (the bacteria infects the membrane which lines
the surface of the brain) and Guillaume-Barre syndrome (an illness which causes
progressive weakness and paralysis; recovery is often slow and the condition
may lead to death in some cases).
PERIOD OF COMMUNICABILITY:
An infected person can pass the infection on throughout the illness, which
usually lasts from several days to several weeks.
HOW IT IS TRANSMITTED:
A person becomes infected by eating undercooked pork or chicken, contaminated
food or water, or unpasteurized millk. The bacteria can transfer from a primary
source, such as chicken, to contaminate other foods or surfaces, including
cutting boards, knives, and plates. A person may also become infected from
close contact with infected puppies or kittens, farm animals or infected infants.
PREVENTION:
- All foods derived from animal sources, especially poultry, should be cooked
thoroughly until juices run clear. Particular care should be taken in the
kitchen to ensure that work surfaces that come in contact with contaminated
raw meat are cleaned and that contaminated meat does not come into contact
with ready-to-eat foods.
- Appropriate attention to hygiene practices (especially handwashing) should
be exercised by those in contact with domestic animals.
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