Campylobacter Infections

Campylobacter infections, predominantly caused by Campylobacter jejuni and Campylobacter coli, represent a leading cause of bacterial gastroenteritis worldwide. These bacteria are commonly found in the intestines of animals, particularly poultry, and can be transmitted to humans through the consumption of contaminated food, especially undercooked poultry, unpasteurized milk, and untreated water. Symptoms of campylobacteriosis include diarrhea, abdominal cramps, fever, and vomiting, typically appearing 2 to 5 days after exposure. While the majority of cases are self-limiting, severe complications such as Guillain-Barré syndrome, a neurological disorder, can arise. Prevention strategies involve thorough cooking of poultry, pasteurization of milk, and adherence to proper food handling and hygiene practices. The global burden of campylobacteriosis underscores the importance of surveillance, antimicrobial resistance monitoring, and public health interventions. With increasing concerns about antibiotic resistance, judicious use of antibiotics and research into alternative treatment options are essential components of managing Campylobacter infections and ensuring food safety.