Campylobacter enteritis

Campylobacter enteritis is an infection in the small intestine caused by the bacteria Campylobacter. It is a common cause of gastroenteritis worldwide, and is often associated with the consumption of contaminated food, particularly poultry.

Etiology

The primary cause of Campylobacter enteritis is the bacterium Campylobacter jejuni, although other species such as Campylobacter coli and Campylobacter lari can also cause infection. These bacteria are commonly found in the intestines of birds, and can contaminate meat during the slaughtering process.

Symptoms

The symptoms of Campylobacter enteritis typically begin 2-5 days after exposure to the bacteria, and can include diarrhea, abdominal pain, fever, nausea, and vomiting. In severe cases, the diarrhea may be bloody.

Diagnosis

Diagnosis of Campylobacter enteritis is typically made through a stool culture, in which a sample of the patient's stool is tested for the presence of Campylobacter bacteria.

Treatment

Treatment for Campylobacter enteritis usually involves supportive care, such as hydration and electrolyte replacement. In severe cases, or in patients with weakened immune systems, antibiotics may be prescribed.

Prevention

Prevention of Campylobacter enteritis involves proper food handling and preparation techniques, such as thoroughly cooking poultry and washing hands and surfaces that have come into contact with raw meat.

See also

• Foodborne illness
• Gastroenteritis
• Campylobacteriosis