Quo vadis? — Monitoring<i>Campylobacter</i>in Germany

Stingl, Kerstin; Knüver, Marie-Theres; Vogt, P. M.; Buhler, Christiane; Krüger, N.-J.; Alt, K.; Tenhagen, Bernd‐Alois; Hartung, Matthias; Ellerbroek, L.; Appel, Bernd; Käsbohrer, Annemarie

doi:10.1556/eujmi.2.2012.1.12

Cited by 30 publications

(16 citation statements)

References 38 publications

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“…Similarly, in Germany, the prevalence of campylobacteriosis in 2011 was similar to the data from 2001; in contrast, over the same period, the prevalence of salmonellosis had decreased (48). In 2011, there were 70,560 reported cases of campylobacteriosis, a prevalence higher than that reported for Salmonella, Shigella, Yersinia, and Listeria infections (48).…”

Section: Epidemiologysupporting

confidence: 57%

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Global Epidemiology of Campylobacter Infection

et al. 2015

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SUMMARY Campylobacter jejuni infection is one of the most widespread infectious diseases of the last century. The incidence and prevalence of campylobacteriosis have increased in both developed and developing countries over the last 10 years. The dramatic increase in North America, Europe, and Australia is alarming, and data from parts of Africa, Asia, and the Middle East indicate that campylobacteriosis is endemic in these areas, especially in children. In addition to C. jejuni , there is increasing recognition of the clinical importance of emerging Campylobacter species, including Campylobacter concisus and Campylobacter ureolyticus . Poultry is a major reservoir and source of transmission of campylobacteriosis to humans. Other risk factors include consumption of animal products and water, contact with animals, and international travel. Strategic implementation of multifaceted biocontrol measures to reduce the transmission of this group of pathogens is paramount for public health. Overall, campylobacteriosis is still one of the most important infectious diseases that is likely to challenge global health in the years to come. This review provides a comprehensive overview of the global epidemiology, transmission, and clinical relevance of Campylobacter infection.

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Section: Epidemiologysupporting

confidence: 57%

“…In 2011, there were 70,560 reported cases of campylobacteriosis, a prevalence higher than that reported for Salmonella, Shigella, Yersinia, and Listeria infections (48). According to data from Hesse, Germany, the annual incidences of campylobacteriosis between 2005 and 2011 ranged from 53.4 to 81.4 cases per 100,000 persons (49).…”

Section: Epidemiologymentioning

confidence: 96%

Global Epidemiology of Campylobacter Infection

et al. 2015

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“…However, the quantitative detection of the bacterial pathogen on poultry meat at retail is largely hampered by loss of in vitro culturability of Campylobacter due to cold and oxygen stress [1] . Whereas nearly 50% of all samples of German fresh chicken meat at retail were positive after enrichment (and probably recovery of transiently inactive Campylobacter ), less than 5% of these samples were detected as Campylobacter -positive by direct plating (quantitative method) [2] . In contrast, it is not in doubt that these products are harmful to the consumer, since 20–30% of all cases of human Campylobacteriosis have been attributed to the direct consumption and/or handling of chicken products [3] .…”

Section: Introductionmentioning

confidence: 99%

“Limits of Control” – Crucial Parameters for a Reliable Quantification of Viable Campylobacter by Real-Time PCR

Krüger

Buhler

Iwobi³

et al. 2014

PLoS ONE

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The unsuitability of the “CFU” parameter and the usefulness of cultivation-independent quantification of Campylobacter on chicken products, reflecting the actual risk for infection, is increasingly becoming obvious. Recently, real-time PCR methods in combination with the use of DNA intercalators, which block DNA amplification from dead bacteria, have seen wide application. However, much confusion exists in the correct interpretation of such assays. Campylobacter is confronted by oxidative and cold stress outside the intestine. Hence, damage caused by oxidative stress probably represents the most frequent natural death of Campylobacter on food products. Treatment of Campylobacter with peroxide led to complete loss of CFU and to significant entry of any tested DNA intercalator, indicating disruption of membrane integrity. When we transiently altered the metabolic state of Campylobacter by abolishing the proton-motive force or by inhibiting active efflux, CFU was constant but enhanced entry of ethidium bromide (EtBr) was observed. Consistently, ethidium monoazide (EMA) also entered viable Campylobacter, in particular when nutrients for bacterial energization were lacking (in PBS) or when the cells were less metabolically active (in stationary phase). In contrast, propidium iodide (PI) and propidium monoazide (PMA) were excluded from viable bacterial cells, irrespective of their metabolic state. As expected for a diffusion-limited process, the extent of signal reduction from dead cells depended on the temperature, incubation time and concentration of the dyes during staining, prior to crosslinking. Consistently, free protein and/or DNA present in varying amounts in the heterogeneous matrix lowered the concentration of the DNA dyes at the bacterial membrane and led to considerable variation of the residual signal from dead cells. In conclusion, we propose an improved approach, taking into account principles of method variability and recommend the implementation of process sample controls for reliable quantification of intact and potentially infectious units (IPIU) of Campylobacter by real-time PCR.

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“…Collectively, these findings emphasize the need for more effective control measures in the prevention of transmission of these organisms. In Germany, 70 560 cases of campylobacteriosis were reported in 2011, a prevalence higher than that of Salmonella, Shigella, Yersinia and Listeria [23]. In Germany, 70 560 cases of campylobacteriosis were reported in 2011, a prevalence higher than that of Salmonella, Shigella, Yersinia and Listeria [23].…”

Section: Epidemiology and Disease Associationmentioning

confidence: 99%

“…Indeed, Little and colleagues reported a total of 143 outbreaks of campylobacteriosis in England and Wales between 1992 and 2009 [19], 80% of which were due to consumption of contaminated food or water, while the remainder were due to person-toperson transmission (3%), contact with animals (1%) or an unknown mode of transmission (16%) [19]. Interestingly the prevalence of campylobacteriosis was reported to have remained at similar levels since 2001, while that of salmonellosis decreased [23]. Interestingly the prevalence of campylobacteriosis was reported to have remained at similar levels since 2001, while that of salmonellosis decreased [23].…”

Section: Epidemiology and Disease Associationmentioning

confidence: 99%