Global epidemiology of campylobacteriosis and the impact of COVID-19

Abstract

Campylobacteriosis is a gastroenteritis caused by pathogenic Campylobacter species and an important topic in public health. Here we review the global epidemiology of campylobacteriosis in the last eight years between 2014-2021, providing comprehensive and updated information on the reported incidence and outbreaks of Campylobacter infections. The government public health website of each of the 195 countries and publications from 2014 to September 2022 in public databases were searched. The reported incidence of campylobacteriosis in pre-COVID-19 years was compared to that during the COVID-19 pandemic in countries where data were available. Czech Republic had the highest reported incidence of campylobacteriosis worldwide (215 per 100,000 in 2019), followed by Australia (146.8 per 100,000 in 2016) and New Zealand (126.1 per 100,000 in 2019). Campylobacter was one of the most common human enteric pathogens in both developed and developing countries. About 90% of cases of campylobacteriosis were caused by Campylobacter jejuni, whereas less than 10% of cases were caused by Campylobacter coli. Other Campylobacter species were also isolated. The reported incidence and case numbers of campylobacteriosis in developed nations have remained steadily high prior to the COVID-19 pandemic, whilst some countries reported an increasing trend such as France and Japan. While outbreaks were more frequently reported in some countries, Campylobacter infections were mainly sporadic cases in most of the developed countries. Campylobacter infection was more common in summer in some but not all countries. Campylobacter infection was more common in males than females. The COVID-19 pandemic has reduced the reported incidence of campylobacteriosis in most countries where 2020 epidemiology data were available. In conclusion, Campylobacter infection remains a global health concern. Increased research and improved strategies are needed for prevention and reduction of Campylobacter infection.

Campylobacter spp. Prevalence in Santiago, Chile: A Study Based on Molecular Detection in Clinical Stool Samples from 2014 to 2019

“…We found a predominance of infection in males, which is similar to previous reports from Chile [ 20 ] and industrialized countries [ 11 , 21 , 22 ]. Louis et al found that males represented 53.7% of campylobacteriosis cases in England and Wales between 1990 and 1999 in all age groups and all regions, suggesting that this might be related to a higher sex-specific susceptibility to infection [ 23 ].…”

“…Results of deeper molecular analysis by whole genome sequencing of some of our strains were reported separately [ 10 ]. C. jejuni predominated, in accordance with previous local and global data [ 5 , 11 ].…”

“…In 2003, using a filtration culture technique, a study from Venezuela found a prevalence of 6.5% for C. jejuni in stool samples [ 7 ]. Colombia reported a low rate of campylobacteriosis in preschool children (0–5 years) with 2.3% in 2006 and 3.5% in 2013–2014 [ 7 , 11 ]. In 2010, Brazilian children with diarrhea had a prevalence of 9.6% based on a PCR method of detection [ 7 ].…”

“…An increased prevalence during summer months has been reported worldwide [ 2 , 11 , 17 ]. Some studies have tried to identify the drivers of this seasonality, including improved survival and replication of microorganisms under warmer temperatures, transmission by flies, variations in animal colonization, seasonal changes in eating behavior and human recreational activities, and travel to endemic regions [ 11 , 17 , 18 ]. However, the mechanisms for the association between campylobacteriosis and warmer climate are still unclear [ 18 , 19 ].…”

“…However, the mechanisms for the association between campylobacteriosis and warmer climate are still unclear [ 18 , 19 ]. Distinct but smaller annual winter peaks have been observed in some European countries (Austria, Belgium, Finland, Germany, Luxembourg, the Netherlands, Switzerland, and Sweden) and China (Beijing) [ 2 , 11 ]. Food habits or cooking trends could be a possible explanation.…”