Pathobiology, public health significance, and control of Campylobacter infections

Campylobacteriosis is caused by members of the Campylobacteriaceae family which are Gram-negative and spiral-shaped microaerophilic bacteria. Different avian hosts, including chickens, turkeys, ducks, and geese, 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. Campylobacter infections produce little or no clinical diseases in poultry except infectious hepatitis in ostriches. 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. Most human Campylobacteriosis cases are sporadic and the disease is characterized by self-limiting watery and/or bloody diarrhea, abdominal pain, and possible fever; however, severe conditions may occur if patients are immunocompromised. The high prevalence of Campylobacter in the intestinal tract of market-age poultry results in frequent contamination of poultry carcasses and poultry products in processing plants and at retail, respectively. 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, complete elimination or at least reduction to safer levels of Campylobacters from the human food chains, especially poultry and poultry products, are indispensable.