C. jejuni

Campylobacter jejuni

Campylobacter jejuni is a species of bacteria that is one of the most common causes of foodborne illness in humans. It is a Gram-negative, microaerophilic bacterium that is typically found in the intestines of birds and mammals.

Characteristics

C. jejuni is a curved, rod-shaped bacterium that is motile due to its flagella. It is a member of the genus Campylobacter, which includes several other species that can cause disease in humans and animals. C. jejuni is known for its ability to survive in low-oxygen environments, which is why it is classified as microaerophilic.

Pathogenesis

C. jejuni is primarily transmitted to humans through the consumption of contaminated food, particularly undercooked poultry, unpasteurized milk, and untreated water. Once ingested, the bacteria colonize the intestinal tract, leading to symptoms such as diarrhea, abdominal pain, fever, and nausea. The infection is known as campylobacteriosis.

The pathogenesis of C. jejuni involves several virulence factors, including its ability to adhere to and invade intestinal epithelial cells, produce toxins, and evade the host immune response. The bacteria can cause inflammation and damage to the intestinal lining, leading to the characteristic symptoms of infection.

Diagnosis

Diagnosis of C. jejuni infection is typically made by isolating the bacteria from stool samples. Laboratory culture methods are used to grow the bacteria under microaerophilic conditions. Molecular techniques, such as PCR, can also be used to detect the presence of C. jejuni DNA in clinical samples.

Treatment

Most cases of C. jejuni infection are self-limiting and do not require specific treatment. Supportive care, including hydration and electrolyte replacement, is usually sufficient. In severe cases or in immunocompromised individuals, antibiotics such as azithromycin or ciprofloxacin may be prescribed.

Prevention

Preventing C. jejuni infection involves proper food handling and cooking practices. Poultry should be cooked to an internal temperature of at least 165°F (74°C) to kill the bacteria. Cross-contamination between raw and cooked foods should be avoided, and good hygiene practices, such as handwashing, should be followed.

Also see

• Campylobacter
• Foodborne illness
• Gastroenteritis
• Microaerophilic bacteria