Campylobacteriosis

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Campylobacteriosis

Albert Williams

SCI/193

June 9, 2013

Ms. Leslie Phillips

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Campylobacteriosis is an infectious disease caused by bacteria of the genus Campylobacter. Most people who become ill with campylobacterosis get diarrhea, cramping, abdominal pain, and a fewer within two to five days after days after exposure to the organism. The diarrhea may be bloody and can also be accompanied by nausea and vomiting. The illness typically last about one week. Most infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads through the bloodstream and causes a serious life-threatening infection. Campylobacter is one of the most common causes of diarrhea illness in the
United States. Most cases occur as isolated, sporadic events, not as part of recognized outbreaks. Active survelence, though the Foodborne Disease Active Surveillance Network
(FoodNet) indicates that about 14 cases are diagnosed each year for each 100,000 persons in population. Many more cases go underdiagnosed or unreported, and campylobacteriosis is estimated to affect over 1.3 million persons each year. Campylobacteriosis occurs vastly more in the summer months than the winter months. The organism is isolated from infants and young adults more frequently than from Persons in other age groups and from males more often than females. Although Campylobacter infection does not commonly cause death, it has been estimated that approximately 76 persons with Campylobacter infections die each year.

Campylobacter organisms are spiral-shaped bacteria that can cause disease in humans essand animals. Most human illness is caused by one species, referred to as
Campylobacter jejuni, but human species can also be caused by other species.
Campylobacter jejuni grows best at 37 percent to 42 percent Celsius, the approximate

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Body temperature of a bird (41 to 42 percent Celsius), and seems to be well adapted to birds, who carry it without becoming ill. These bacteria are fragile. They cannot tolerate drying and can be killed by oxygen. They grow only in places with less oxygen than the amount in the atmosphere. Freezing reduces the number of Campylobacter bacteria on raw meat. Campylobacteriosis usually occurs in single, sporadic cases, but it can also occur in outbreaks, when two or more people become ill from the same source. Most creaases are associated with eating raw undercooked poultry meat of from cross- combination of other foods by these items. Outbreaks of Campylobacter have most often been associated with unpasteurized dairy products, contaminated water, poultry, and produce.
Animals can also be infected, and some people get infected from contact with stool of an ill dog or cat. The organism is not usually spread from one individual to another but can be spread if the infected party is producing a vast amount of diarrhea. It only takes a small portion of Campylobacter organisms to make a person sick. Even one drop of raw chicken meat can have enough Campylobacter in it to affect a person. One way to become infected is to cut poultry meat on a cutting board, use the unwashed cutting board or utensil to prepare vegetables or other raw lightly cooked foods. The Campylobacter organisms from the raw meat can get onto other foods. Many chicken flocks are infected with Campylobacter but show signs of illness. Campylobacter can be spread from bird to bird through a common a common water source or through contact with infected species. When an infected bird is slaughtered, the organisms can be transferred the intestines to the meat. In 2011, Campylobacter was found on 47 percent of raw chicken samples brought in
Grocery stores tested through the National Antimicrobial Resistance Monitoring

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System (NARMS). Campylobacter can also be presented in the giblets, especially the liver. Unpasteurized milk can be contaminated if the cow has an infection with
Campylobacter in her udder or if the milk is contaminated with manure. Surface water and mountain streams can become contaminated from infected from cows or wild birds.
Campylobacter is common in the developing world, and travelers to foreign countries are at risk for becoming infected with Campylobacter. Approximately one-fifth of
Campylobacter cases identified in FoodNet are associated with international traveling
2004, there were 795 cases of Campylobacteriosis reported in Arizona. There were 13.6 cases of Shigellosis per 100,000 Arizona residents in Arizona in 2004. There have not been any recent outbreaks in Arizona involving Campylobacteriosis in the past few years; however the rates are vincreasing with each year.

Most people with campylobacteriosis recover fully without any antibiotics. It is important to drink enough fluids to prevent dehydration. People with diarrhea (especially
Children in day care or people who handle food) should not go to school, day care or work until the diarrhea ends, to prevent spreading campylobacteriosis to other people.
Thoroughly cook all meats, especially poultry. Poultry should be cooked to reach a minimum internal temperature of 165°F. If you are served undercooked poultry in a restaurant, send it back for further cooking. Wash hands before preparing food and immediately after handling any raw poultry or meat. Avoid cross-contamination by carefully cleaning all cutting boards, countertops, and utensils with soap and hot water

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after preparing raw poultry or meat and prevent juices from raw meats from dripping on other foods. Make sure that other foods, such as fruits or vegetables, do not come into
Contact with cutting boards or knives that have been used with raw poultry or meat. Always refrigerate meat products. Never leave raw meat at room temperature. Avoid unpasteurized milk and soft cheeses and untreated (not chlorinated or boiled) surface or stream water. Wash hands well with soap and water after using the bathroom, changing diapers, or handling pets, including animals at petting zoos. Make sure children wash their hands well after going to the bathroom or handling pets. The
California Department of Public Health (CDPH) and local health departments monitor campylobacteriosis in California. Because campylobacteriosis is a disease that can be spread to other people, health care providers are required by law to report cases of campylobacteriosis to the local health department. Public health agencies, including the United States. Centers for Disease Control and Prevention and the U.S. Department of Agriculture, are making an effort to educate the public about safe food handling practices, which is the best way of preventing campylobacteriosis.
In addition, if many cases occur at the same time, it may mean that a restaurant, food,
Or water supply has a problem that requires intervention by the health department.
CDPH can assist local health departments to investigate outbreaks of illness, find the source(s) of contamination, and devise control measures.

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