IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

Abstract

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.

Genomic Analysis and Antimicrobial Resistance of Campylobacter jejuni and Campylobacter coli in Peru

“…Although the most important source of infection worldwide is the consumption of undercooked poultry contaminated with Campylobacter or the mishandling of raw poultry products ( Mullner et al, 2009 ), other potential sources such as wild and domestic animals have been demonstrated ( Rukambile et al, 2019 ). The infectious dose of Campylobacter is 10 4 bacterial cells ( Mardones and López, 2017 ); however, lower infectious doses have been shown ( Wieczorek and Osek, 2013 ), which after multiplying in the small intestine, produce inflammation with infiltration of leukocytes in the intestinal lamina, resulting in the presence of leukocytes in the stool in 25–80% of cases.…”

“…Campylobacteriosis constitutes an important public health problem due to the increase in its occurrence, new forms of transmission, increased resistance of microorganisms to antibiotics and the socioeconomic impact they cause. Furthermore, it is associated with multiple gastrointestinal conditions, including inflammatory bowel diseases (IBD), Barrett’s esophagus, and colorectal cancer ( Mardones and López, 2017 ). In some cases, extra gastrointestinal manifestations may develop, including bacteremia, lung infections, brain abscess, meningitis, and reactive arthritis ( Kaakoush et al, 2015 ).…”

Prediction of edapho-climatic parameters in the incidence of Campylobacter spp. in northwestern Mexico

“…Supported by studies showing that Campylobacter spp. can survive at refrigeration temperature in different biological environments for long periods, through adaptive responses to cold [ 10 , 81 , 82 ]. Studies have shown a correlation between environmental temperature and the number of cases.…”

Food, fish and campylobacteriosis

“…It is estimated that an inoculum of 10 4 cells is sufficient for infection by Campylobacter spp. to occur, and in some cases, Campylobacter spp., is highly infectious, giving rise to disease with only 500 cells depending on the strain, damage to the cells by a stressful environment and host susceptibility (Hunt Jan, Abeyta & Tran, 2001;Mardones P. & Lopez-Martin, 2017). Campylobacteriosis is characterized by symptoms such as diarrhea, which is generally bloody, abdominal pain, dehydration, weakness, malaise, fever, headache, nausea and/or vomiting that appears between 5 and 10 days after infection with a usual duration of 3 to 6 days; mortality is low but occurs in a greater proportion in groups considered high-risk populations, such as children, elderly, and people with chronic conditions and immunosuppressed systems.…”

“…The indiscriminate use of antibiotics in humans (clinical) and in animal production has been established as protective or preventive, therapeutic and growth promoting, resulting in the emergence and spread of antibiotic resistance among various pathogens, including Campylobacter spp., in areas involved in animal production for food (mainly in poultry) and the environment. This resistance can, therefore, be transmitted through food production and consumption, becoming a global risk for human health (Epps et al, 2013;Mardones P. & Lopez-Martin, 2017;Wieczorek & Osek, 2013). To control this phenomenon in microorganisms, action plans, strategies, guidelines, recommendations and codes of practice have been developed at the global level by the World Health Organization (WHO), the United Nations Food and Agriculture (FAO)-Codex Alimentarius and the World Organization for Animal Health (OIE) with the aim of promoting best practices that reduce or control the emergence and spread of antimicrobial resistance through the optimal use of these compounds in human and animal health, with regulations for the use of medicine and waste management, as well as in the production of food with good hygiene practices in the agricultural, livestock, and aquaculture sector, which are considered key to achieving food safety and combating resistance to antimicrobials (FAO, 2018; WHO, 2018b).…”