Foodborne Campylobacter: Infections, Metabolism, Pathogenesis and Reservoirs

Epps, Sharon V. R.; Harvey, Roger B.; Hume, Michael E.; Phillips, Timothy D.; Anderson, Robin C.; Nisbet, David J.

doi:10.3390/ijerph10126292

Cited by 210 publications

(182 citation statements)

References 74 publications

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“…Poultry includes broilers, laying hens, turkeys, ducks, and ostriches (Sharon et al, 2013). Contact with contaminated poultry, livestock or household pets, especially puppies, can also cause the disease (Sarkar et al, 2014).…”

Section: Campylobacter In Animalsmentioning

confidence: 99%

Tackling Campylobacter: a Review

Silva¹,

Teixeira²

2015

AJAFST

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Campylobacteriosis is a zoonosis that can be transmitted directly or indirectly between animals and humans leading to intestinal infections. Eating undercooked chicken, or ready-to-eat foods that have been in contact with raw chicken, is the most common source of the infection (20-30%). There are currently 25 species in the Campylobacter genus; however Campylobacter jejuni and C. coli are the two principal causes of human gastroenteritis worldwide. Though death from campylobacteriosis is rare, risk of complications in risk groups is high namely in the young and elderly, and those with concurrent chronic disease and immunocompromised status. Campylobacteriosis affects the digestive system, causing diarrhoea, abdominal pain, malaise, fever, nausea and vomiting. The costs based on the incidence, prevention and control of campylobacteriosis are high with critical impacts on surveillance programmes and hence the costs and benefits must be carefully considered. Bacteriophages have been discussed worldwide as a therapeutic tool to control and prevent Campylobacter. Another promising strategy is the addition of lactic acid bacteria and/or bacteriocins in the feed to mnimise/control Campylobacter in poultry. Antibiotic treatment is a control strategy but several authors have been describing the occurrence of multidrug resistance profiles among Campylobacter strains. There is now a strong movement against the use of antibiotics in food production. In addition, several "Model Food Codes" (proper sanitation and cooking procedures) are described in order to prevent crosscontamination, which can subsequently decrease the risk of Campylobacter infection.

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Section: Campylobacter In Animalsmentioning

confidence: 99%

Tackling Campylobacter: a Review

Silva¹,

Teixeira²

2015

AJAFST

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“…Dicha resistencia puede transmitirse por vía alimentaria, convirtiéndose en un problema de salud pública (Epps et al, 2013;CDC, 2014).…”

Section: Introductionunclassified

IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

P¹,

M²

2017

Chil. j. agric. anim. sci.

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RESUMENCampylobacter spp. es un patógeno alimentario resistente a antibióticos. Es considerado como el primer agente etiológico de diarrea en humanos en los países desarrollados, y el segundo o tercero en países en vías de desarrollo. Las especies termotolerantes de Campylobacter son mundialmente reconocidas por generar la campilobacteriosis, una zoonosis asociada al consumo de alimentos de origen animal. El cuadro clínico generado por estas especies suele ser autolimitado, y la aplicación de un esquema antibiótico solo está recomendado en casos clínicamente severos, debido al desarrollo de patrones de resistencia antibiótica en Campylobacter spp., situación que ha emanado de la incorrecta utilización de estos fármacos en salud animal y humana. A pesar de que las enfermedades transmitidas por alimentos son consideradas de notificación obligatoria, la resistencia antibiótica de Campylobacter spp. no es considerada dentro de la normativa chilena. Por otra parte, su notificación hacia laboratorios de referencia es baja y no está considerado dentro del Reglamento Sanitario de los Alimentos de Chile. El objetivo de esta revisión es describir, en base a publicaciones científicas actualizadas, a Campylobacter spp. como un patógeno alimentario y resistente a antibióticos, estimulando a reconocer al patógeno como un agente de importancia en la industria alimentaria.Palabras clave: Campylobacter, intoxicación alimentaria, resistencia antibiótica. ABSTRACTCampylobacter spp. is an antimicrobial-resistant foodborne pathogen. It is considered the first etiological agent of diarrhea in humans in developed countries and ranks second or third in developing countries. The thermotolerant Campylobacter species are recognized as a cause of campylobacteriosis, which is a zoonosis associated with the consumption of animal foods. This disease is usually self-limited, and antibiotics should be used to treat severe infections due to the development of antibiotic resistance patterns of Campylobacter spp., which result from the misuse of these drugs in animals or humans. Although foodborne diseases are considered notifiable, antibiotic resistance of Campylobacter spp. is not required by law to be reported in Chile. In fact, its notification to reference laboratories is low, and it is not considered in the Reglamento Sanitario de los Alimentos (Food Sanitary Regulation) of Chile. This review aims at describing Campylobacter spp. as an antibiotic-resistant foodborne pathogen, based on recent scientific publications, also recognizing the importance of this pathogen in the food industry.

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“…Early classification of Campylobacter was considered as a member of the genus Vibrio in 1919 with a typical species known as Vibrio fetus. Later, the isolation of Vibrio jejuni was reported from the jejunum of calves with diarrhea in 1972, followed by the isolation of Vibrio coli from pigs in swine dysentery in 1944 [1,2]. Due to their fundamental differences from other Vibrio spp.…”

Section: Introductionmentioning

confidence: 99%