Campylobacter

This organism consists of Gram-negative non-spore-forming, slender and curved rods, which, along with the single, polar flagellum located at one or both ends of the cell, cause its characteristic corkscrew-type motility.[1] As microaerophilic, Campylobacter grows best in environments of 2.0 5.0% oxygen and 5.0 10.0% carbon dioxide, while growth is inhibited at normal oxygen levels. It grows at 30 45°C (optimum 37 42°C), pH values of 4.9 8.0 (optimum 6.5 7.5), and in water activities above 0.91. Campylobacteriosis may result from as few as 500 cells (2 10 days incubation), and the low-fatality infection typically involves acute colitis combined with fever, malaise, abdominal pain, headache, watery or sticky diarrhea with minor traces of blood (occult), inflammation of the lamina propria, and crypt abscesses. Infection may lead to additional sequelae, including an acute paralytic disease of the peripheral nervous system known as Guillain Barre syndrome and an autoimmune disease known as Reiter's syndrome.[1] Campylobacteriosis outbreaks have involved consumption of milk, water, and foods exposed to fecal contamination or cross-contami-nation.[1] Although poultry meat is considered a major source of Campylobacter, it is believed that a large portion of its millions of cases of foodborne illness occurs through cross-contamination.

0 0

Post a comment