Campylobacteriosis

Campylobacteriosis is a bacterial infection caused by the Campylobacter genus, with Campylobacter jejuni and Campylobacter coli being the most common species responsible for human disease.

Transmission

The bacteria are typically transmitted through:

• Contaminated food, especially undercooked poultry, raw milk, and untreated water
• Direct contact with infected animals, such as chickens and cattle
• Person-to-person transmission, particularly in areas with poor hygiene

Symptoms

The symptoms of campylobacteriosis usually appear within 2-5 days after exposure and may include:

• Diarrhea, often bloody
• Abdominal cramps
• Fever
• Nausea and vomiting
• Headache
• Fatigue

Complications

In some cases, campylobacteriosis can lead to complications, such as:

• Guillain-Barré syndrome, a rare autoimmune disorder that can cause paralysis
• Reactive arthritis, a type of joint inflammation
• Bacteremia, the presence of bacteria in the bloodstream
• Osteomyelitis, an infection of the bone

Diagnosis

Campylobacteriosis is typically diagnosed through:

• Stool tests, such as culture or PCR (polymerase chain reaction)
• Endoscopy, to visualize the intestinal tract and collect tissue samples
• Blood tests, to check for signs of infection or complications

Treatment

Treatment for campylobacteriosis usually involves:

• Fluid replacement, to prevent dehydration
• Antibiotics, such as azithromycin or ciprofloxacin, in severe cases or for high-risk individuals (e.g., immunocompromised patients)
• Symptomatic relief, with medications to manage diarrhea, abdominal cramps, and fever

Prevention

To prevent campylobacteriosis:

• Handle and cook food safely, especially poultry and raw meat
• Avoid consuming unpasteurized dairy products or untreated water
• Wash hands frequently, especially after handling animals or their waste
• Avoid close contact with individuals who have the infection