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Campylobacter: pathogenicity and significance in foods
1WHO Collaborating Centre for Enteric Campylobacter, University Hospital St. Pierre, Brussels, Belgium.
International Journal of Food Microbiology
|January 1, 1991
Summary
Campylobacter jejuni is the leading cause of bacterial gastroenteritis, often linked to poultry consumption and improper food handling. Implementing preventive measures is crucial to reduce human campylobacteriosis incidence.
Area of Science:
- Microbiology
- Food Safety
- Epidemiology
Background:
- Campylobacter jejuni is the most common cause of bacterial gastroenteritis globally.
- Infections present as acute enterocolitis, affecting all age groups.
- The pathogen's invasive potential suggests mucosal damage is key in its pathogenesis.
Purpose of the Study:
- To review the epidemiology and sources of Campylobacter jejuni infections in humans.
- To highlight the role of foodborne transmission, particularly from poultry.
- To discuss contributing factors and preventive strategies for campylobacteriosis.
Main Methods:
- Review of epidemiological data on Campylobacter jejuni.
- Analysis of food sources implicated in human infections.
- Assessment of environmental factors affecting bacterial viability.
Main Results:
- Poultry products are a significant source of Campylobacter enteritis.
- Improper food handling, especially at barbecues, increases infection risk.
- Contaminated raw milk and shellfish are also identified sources.
Conclusions:
- Campylobacter jejuni poses a major public health challenge due to its prevalence in food sources.
- Preventive strategies targeting food handling and preparation are essential.
- Reducing campylobacteriosis requires a multi-level approach to food safety.