Genus of Campylobacter

Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide; while, the poultry has been identified as a significant source for Campylobacter infections in humans.

Campylobacter spp. are bacteria that cause the gastrointestinal disease campylobacteriosis, with symptoms that can mimic appendicitis. Most cases of campylobacteriosis are not fatal. Infection with Campylobacter spp. has also been associated with Guillain-Barré syndrome, which results in progressive muscle weakness or paralysis.

The genus Campylobacter is placed in the epsilon-subdivision of the Proteobacteria, and now classified in the bacterial family Campylobacteraceae, which includes the genera Campylobacter, Arcobacter and Sulfurospirillum (formally known as freeliving campylobacters) and certain misclassified Bacteroides species.

The generic name Campylobacter, from the Greek kampylos (curved) and baktron (rod), was given by Sebald and Véron (1963) to the group of bacteria formerly known as the microaerophilic vibrios, due to their special characteristics. The first citation in the literature described the isolation of "Vibrio fetus" from an aborted lamb.

Campylobacter spp. are Gram-negative, non-spore forming bacteria and are members of the family Campylobacteraceae. There are currently 32 species and 13 subspecies of the genus. They are the most prevalent and frequent causes of food-related infections worldwide. Their ability to multiply in an atmosphere that contains nearly 10% CO2 and 5% O2, with a temperature range of 30–46 ◦C, distinguishes them from other foodborne pathogens.

The first campylobacter, then called Vibrio jejuni, was isolated by Jones and Little (1931) from the jejunum of calves with enteritis, followed by V. coli isolated from pigs by Doyle (1944). The first report of an isolate from human gastrointestinal disease was by Levy (1946).

The C. jejuni is considered responsible for the majority of human campylobacteriosis, followed by C. coli, and rarely by C. lari. The incidence of human campylobacteriosis has been steadily rising worldwide since 1990’s.
Genus of Campylobacter

Campylobacter jejuni in food

Campylobacter jejuni is present in 30% of raw pork, 80 to 10% of raw poultry. and 100% of all raw, unpasteurized milk and dairy products.

It is found in raw vegetables fertilized with animals or human fecal materials.

Symptoms of the illness caused by C. jejuni include: diarrhea, fever, headache, nausea and several abdominal pain.

The illness may longer for 1 to 2 weeks, and they may be a relapse when recovery seems imminent.

This illness is more severe in adults than in children and can sometimes lead to a form of reaction arthritis. 

Symptoms of illness are similar to other foodborne illnesses by Salmonella spp., Shigella spp. and Escherichia coli.

Ingesting of food containing as few as 10 to 500 microorganisms can cause illness in healthy people.

The temperature range for growth ranges from 77 ° F to 109.4 ° F.
Campylobacter jejuni in food

Campylobacter jejuni

Campylobacter jejuni Campylobacter jejuni is considered to be a pathogen principally of veterinary significance only slightly more than decade ago, Campylobacter jejuni (formerly known as Vibrio fetus) was known to cause abortion in sheep. 

Following the development of procedures for detecting the organism in stool specimens, Campylobacter jejuni became recognized as a leading cause of acute bacterial gastroenteritis in humans. 

Campylobacter jejuni is a gram-negative, microaerophilic, thermophilic rod that grows best at 42°C (107°F) and low oxygen concentrations. 

These characteristics are adaptations for growth in its normal habitat – the intestines of warm-blooded birds and mammals. 

Several closely related species with similar characteristics, C. coli, C. fetus, and C. upsalienis, may also cause disease in man but are responsible for less than one percent of human infections annually. Evidence suggests that Campylobacter is responsible for at least as many cases of enteric illness as Salmonella. 

Indeed, it is now believed that campylobacteriosis is more common in the United States than salmonellosis and shigellosis combined. Common symptoms of campylobacter enteritis include profuse diarrhea (sometimes containing blood), abdominal cramps and nausea. 

Human volunteer and retrospective studies of food associated outbreaks revealed that ingesting relatively small numbers (only a few hundreds cells) of Campylobacter jejuni can produce illness. 

Campylobacter jejuni