Campylobacteria

Campylobacter is a genus of Gram-negative bacteria that are known to cause foodborne illnesses in humans. These bacteria are typically spiral-shaped and are motile, using their flagella to move. Campylobacter species are commonly found in the intestines of animals, particularly poultry, and are a leading cause of bacterial gastroenteritis worldwide.

Characteristics

Campylobacter are small, curved, or spiral-shaped bacteria that are Gram-negative. They are microaerophilic, meaning they require lower levels of oxygen than are present in the atmosphere. The genus Campylobacter includes several species, with Campylobacter jejuni and Campylobacter coli being the most commonly associated with human disease.

Morphology

Campylobacter cells are typically 0.2 to 0.5 micrometers wide and 0.5 to 5 micrometers long. They have a characteristic corkscrew motion due to their flagella, which are usually located at one or both ends of the cell.

Growth Conditions

Campylobacter species grow best at temperatures between 37°C and 42°C, which is why they thrive in the intestines of warm-blooded animals. They require a microaerophilic environment, with about 5% oxygen, 10% carbon dioxide, and 85% nitrogen.

Pathogenicity

Campylobacter is a major cause of foodborne illness in humans, often resulting in campylobacteriosis. The infection is usually acquired through the consumption of contaminated food, particularly undercooked poultry, unpasteurized milk, and untreated water.

Symptoms

The symptoms of campylobacteriosis typically include diarrhea, abdominal pain, fever, nausea, and vomiting. The illness usually lasts about a week, but in some cases, it can lead to more severe complications such as Guillain-Barré syndrome, a rare disorder where the body's immune system attacks the nerves.

Diagnosis and Treatment

Diagnosis of Campylobacter infection is typically made by stool culture. Treatment is usually supportive, with rehydration and electrolyte replacement. In severe cases, antibiotics such as azithromycin or ciprofloxacin may be prescribed.

Prevention

Preventing Campylobacter infection involves proper food handling and cooking practices. Poultry should be cooked to an internal temperature of at least 165°F (74°C), and cross-contamination with other foods should be avoided. Drinking water should be treated, and milk should be pasteurized.

Also see

• Salmonella
• Escherichia coli
• Listeria
• Food safety
• Microbiology