Campylobacteriosis: A Global Threat

Mughal, Muhammad Hanif

doi:10.26717/bjstr.2018.11.002165

Cited by 11 publications

(11 citation statements)

References 41 publications

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“…Campylobacter species are the leading cause of bacterial-derived food-borne diarrheal disease in humans worldwide [ 88 ], resulting mainly from the contamination of food of animal origin [ 89 , 90 ]. Campylobacter can colonize in most of the warm-blooded animals and poultry [ 91 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

“…Campylobacter is a member of the family Campylobacteriaceae, which also includes the genera Arcobacter and the species Bacteroides ureolyticus [ 4 ]. The genus Campylobacter contains small (0.2–0.8 μ m × 0.5–5 μ m) [ 86 ], Gram-negative, curved, or spiral and microaerophilic bacteria [ 3 , 91 , 93 , 95 ] with a distinctive “darting” motility, and they are catalase- and oxidase-positive [ 89 , 90 ]. When two or more bacterial cells are grouped together, they form an “S” or a “V” shape of the gull wing [ 86 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

“…(2) Epidemiology . Campylobacter species are the leading cause of human and animal bacterial diarrheal disease worldwide [ 89 ], and they are common problems both in developing and industrialized countries of world [ 91 ].…”

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

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Review on Major Food-Borne Zoonotic Bacterial Pathogens

Abebe

Gugsa

Ahmed

2020

Journal of Tropical Medicine

322

203

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Food-borne microorganisms are major pathogens affecting food safety and cause human illness worldwide as a result of consumption of foodstuff, mainly animal products contaminated with vegetative pathogens or their toxins. Most of these microbes have zoonotic importance resulting in significant impact on both public health and economic sectors. Bacteria are the causative agents of two-thirds of human food-borne diseases worldwide with high burden in developing countries. Hence, the objectives of this review paper are to highlight the background of food-borne bacterial pathogens and to review common major food-borne zoonotic bacterial pathogens. Food animals are the major reservoirs of many food-borne zoonotic bacterial pathogens, and food products of animal origin are the main vehicles of transmission. Meat, dairy products, and eggs are the main ways by which people are exposed to zoonotic bacteria. S. aureus, Salmonella species, Campylobacter species, L. monocytogenes, and E. coli are the major zoonotic bacterial pathogens which are the causative agents of food-borne illness and death in the world associated with consumption of contaminated animal products. Production of toxins and structural virulent factors are responsible for the pathogenesis of these bacteria. These major zoonotic bacteria cause human infections which are characterized mainly by gastrointestinal symptoms including nausea, vomiting, diarrhea, abdominal cramps, and other agent-specific symptoms. Some bacteria may cause severe complications. Conventional (culturing), serological, and molecular techniques are important for detection of these common zoonotic bacteria and their toxins in food. Good hygiene, GMP, sanitation in operating procedures, and implementation of standardized HACCP and pasteurization procedures are effective methods for the control and prevention. Currently, the emergence of multidrug-resistant zoonotic bacteria associated with consumption of contaminated animal products is a great concern for the public health, and there should be coordinated surveillance and monitoring system for food-borne zoonotic bacterial pathogens particularly in developing countries including Ethiopia.

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Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

Section: Food-borne Zoonotic Bacterial Pathogensmentioning

confidence: 99%

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Review on Major Food-Borne Zoonotic Bacterial Pathogens

Abebe

Gugsa

Ahmed

2020

Journal of Tropical Medicine

322

203

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“…Epidemiologically, Campylobacter has been estimated to be responsible for diarrhea affecting 400-500 million people with 37,600 deaths worldwide annually (Mughal, 2018 ; WHO, 2018 ). However, much of its epidemiological aspects in middle east countries are still unknown (Kaakoush et al ., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Isolation, biotyping and antimicrobial susceptibility of <em>Campylobacter</em> isolates from raw milk in Erbil city, Iraq

Almashhadany¹

2021

Ital J Food Safety

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This study aimed to determine the prevalence and antimicrobial sensitivity of Campylobacter species in raw milk sold at retail vending in Erbil city. Three hundred and fifty (350) samples were aseptically collected from retail raw milk shops between January and June 2019. For isolation of Campylobacter spp., samples were cultured on selective media and tested for biotype and antimicrobials susceptibility by disk diffusion assay. The overall prevalence of Campylobacter spp. was 12.6%. Campylobacter jejuni was significantly prevalent (65.9%) among other Campylobacter species. Antimicrobial susceptibility testing showed complete sensitivity to tetracycline, rifampicin, and neomycin. On the other hand, total resistance to ampicillin and trimethoprim was observed. Strikingly, as low as 56.8% and 72.7% of isolates are still sensitive to the drugs of choice in campylobacteriosis treatment; ciprofloxacin and erythromycin respectively. This resistance pattern of Campylobacter found in this study is critically alarming owing to the insusceptibility to the aforementioned antibiotics commonly used as the drugs of choice for campylobacteriosis treatment. Increase in Campylobacter prevalence in raw milk was associated with warm season. These levels prevalence and resistance worth further investigations and effective countermeasures owing to potential public health hazards.

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“…Additionally, C. jejuni infection can also lead to auto-immune conditions of Guillain-Barré syndrome (GBS) and Miller Fisher syndrome [12]. Studies among under-five-year-old children showed that Campylobacter infection was as high as 17% [16]. This shows a threat to one of the most vulnerable groups.…”

Section: Introductionmentioning

confidence: 99%

Qualitative Risk Assessment of Campylobacter jejuni in Street Vended Poultry in Informal Settlements of Nairobi County

Birgen

Njue

Kaindi

et al. 2019

EJNFS

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Aim: To determine the food safety risks of consumption of street-vended poultry products, to evaluate the determinants of microbial safety and the risk rank of these products. Study Design: A cross-sectional survey was done in the Korogocho and Kariobangi North slums among the consumers and vendors to assess their food safety knowledge and practices. Swab samples of the cooking equipment, utensils, and personnel, raw and cooked portions of poultry were collected for microbial quality evaluation. The most prevalent microorganism was assessed for its qualitative risk rank using the Risk Ranger software. Place and Duration of Study: The study was carried out in the capital city of Kenya, Nairobi, from June 2018 to July 2018. Methodology: A total of 15 vendors were exhaustively sampled and included in the study with the food safety and hygiene practices evaluated using a food safety checklist. The snowballing sampling technique was used to locate all the vendors. Samples of raw and cooked street vended poultry products were subjected to microbial analysis. All samples were collected in sterile polythene bags followed by transportation to the laboratory of the Department of Food Science and Technology of the University of Nairobi and microbial analysis. Results: Campylobacter jejuni contamination, in both raw and cooked poultry products, was 8.95±0.94 log10 CFU g-1 and 4.66±2.67 log10 CFU g-1 respectively; the probability of contamination of raw street-vended poultry was found to be 48.96%. The mean weekly intake of the poultry was reported 140.0 g per person. The probability of campylobacter infection in an individual consumer was found as 7.12x10-3 with the predicted illnesses among the population found as 1.11x106 cases. The qualitative risk estimate from the study was reported as 67, above the limit of 48 for medium risk. Conclusion: The study concluded that Campylobacter jejuni posed high food safety risks as a resultant from the consumption of street-vended poultry.

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Campylobacteriosis: A Global Threat

Cited by 11 publications

References 41 publications

Review on Major Food-Borne Zoonotic Bacterial Pathogens

Review on Major Food-Borne Zoonotic Bacterial Pathogens

Isolation, biotyping and antimicrobial susceptibility of <em>Campylobacter</em> isolates from raw milk in Erbil city, Iraq

Qualitative Risk Assessment of Campylobacter jejuni in Street Vended Poultry in Informal Settlements of Nairobi County

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