Diagnosis: Gastrointestinal Disease: Campylobacter
• Globally, Campylobacter jejuni is the leading cause of foodborne bacterial diarrhea, putting it ahead of Salmonella and Shigella. Although many infected individuals remain asymptomatic, others develop watery or bloody diarrhea with ulcerations of the intestinal mucosa. Clinical features can last up to a week.
• Campylobacter species are part of the normal microbiota of birds. Up to 100% of poultry, including chickens, turkeys, and waterfowl have asymptomatic infections in their intestinal tracts. The pathogen is primarily acquired from fecally contaminated water, unpasteurized milk, or undercooked poultry and meats. Transmission can also occur through cross-contamination of utensils and food preparation areas.
• C. jejuni is a slender, curved gram-negative bacillus with gull-wing morphology. It is microaerophilic, growing best on selective media, in 5% to 10% oxygen with increased carbon dioxide at 42°C for 72 hours. The pathogen displays characteristic darting motility and is oxidase, catalase, and hippurate positive.
• C. jejuni is thought to be a major cause of Guillain-Barré syndrome (GBS), a serious paralytic condition. Symptoms of GBS usually occur 1 to 3 weeks after the onset of Campylobacter enteritis.
• Therapy for the diarrheal illness usually consists of fluid and electrolyte replacement. In cases of more severe disease, erythromycin and azithromycin are effective.
