A Review on Campylobacteriosis Associated with Poultry Meat Consumption

Selected Livestock-Associated Zoonoses as a Growing Challenge for Public Health

“…are Gram-negative, microaerophilic, and thermophilic bacteria of a spirally curved shape and primarily motile by means of a polar flagellum [ 88 ]. They exhibit chemotaxis, adhere to and invade host cells, produce toxins, and form a biofilm allowing bacteria to survive in a hostile environment [ 89 , 90 ]. The first microorganism of the Campylobacter genus was described in 1886 by Theodor Escherich, a pediatrician who isolated it from the stools of children suffering from diarrhea [ 89 ].…”

“…They can also show thermotolerance and osmotolerance, and form biofilm [ 88 ]. Campylobacter strains are widely distributed in nature and gastrointestinal tracts of the majority of warm-blooded animals, with birds, cattle, and pigs being the main reservoir of the pathogenic germs of zoonotic potential [ 89 ]. These ubiquitous bacteria are transmitted from animals to humans directly or via the food chain by raw and undercooked poultry meat, as broilers may be asymptomatic carriers of pathogenic Campylobacter strains [ 88 , 91 ].…”

“…In poultry, pathogens spread through an oral–fecal route or by vertical transmission. It is not frequently cross-contaminated from environment to the animal [ 89 ] but insects, amoebae, yeasts, and molds have been identified as vectors of horizontal transmission [ 92 ]. Moreover, contaminated water and animal products such as milk, dairy products, and red meat may pose as potential sources of infection for humans [ 93 ].…”

“…Campylobacter infection (campylobacteriosis) is a bacterial infection which most commonly causes gastroenteritis. C. jejuni and C. coli are the major causes of foodborne infection [ 94 ] and are often found in poultry [ 89 ]. In most cases, the clinical course of infection in humans is self-limiting, although some individuals may develop autoimmune disorders, cardiovascular disease, and sepsis [ 93 ].…”

Occurrence and Multidrug Resistance of Campylobacter in Chicken Meat from Different Production Systems

“…2073/2005 [11] establishes the regulatory limit for Campylobacter in broiler carcasses (chicken neck skin samples can present up to 1000 colony forming unit (CFU)/g), keeping a process hygiene criteria control in food animal production. However, the control of Campylobacter contamination throughout the poultry chain, including breeding, loading, transportation, slaughter, packaging, storage and retailing, is extremely complex and despite all the efforts on the development of new control strategies, the reduction in this pathogen to safe levels is still a quest for both science and industry [12]. The consumers' bad practices during the handling of raw meat and inadequate cooking are considered one of the top causes for campylobacteriosis occurrence [13].…”