Campylobacteriosis

Abstract

Agent: Campylobacter species (bacteria) Mode of Transmission: Ingestion of undercooked meat, particularly poultry; ingestion of contaminated food, water, or raw milk; and direct contact with fecal material from infected animals or people. Signs/Symptoms: Include diarrhea (frequently with bloody stools), abdominal pain, malaise, fever, nausea, or vomiting. In neonates and young infants, bloody diarrhea without fever may be the only manifestation of illness. Many infections are asymptomatic. Rarely, complications can develop, including reactive arthritis, febrile convulsions, or Guillain-Barré Syndrome; bacteremia may occur in children. Prevention: Hands should be washed carefully after using the bathroom, after changing diapers or cleaning a child who has used the bathroom, after handling animals or their feces, and before preparing and eating food. Pasteurization of milk and chlorination of water supplies are also important. All foods containing eggs and meats, particularly poultry, should be cooked thoroughly. Other important information: In 2012, a change was implemented in the case definition for campylobacteriosis. This change requires a positive lab culture for case confirmation. Given the increasing popularity of non-culture based testing methods, fewer cases of campylobacteriosis may be confirmed in the future.