Thursday, December 12, 2013

Campylobacter: Guide to Foodborne Viruses


Campylobacteriosis is a disease caused by campylobacter bacteria. In the United States alone, Campylobacter is one of the leading causes of diarrhea incidences. Overall, the foodborne affects 14 out of 100,000 or about 1.3 million people in America annually. The bacteria often thrive and affect people during the hot summer months rather than the colder months. It also often occurs in infants, younger people and males. While Campylobacter isn't per se lethal, complications arising from the foodborne illness can kill people. Yearly, approximately 76 people have been reported to have died from the illness.


Observing proper food safety and food handling measures is needed to prevent the spread of the illness—both of which are taught during food safety classes. The bacteria is so "potent" that a drop of juice from infected meat or dairy products is enough to infect a human being. Thus, preventing cross-contamination by not reusing cutting boards and utensils used to cut raw meat and produce helps. Pasteurization of milk can also help kill the bacteria.

Sources of Campylobacter


Campylobacteriosis occurs in a single case but it can cause outbreaks when it infects to or more people from a contaminated food source. Usually, campylobacter thrives in undercooked raw or poultry, dairy products, produce and even water. It can also be passed from animals to persons by coming in contact with the feces of infected animals.

Chicken and cows are the most common source of campylobacter. Both these animal types can be asymptomatic, meaning they won't show signs of being infected with the illness. It can either be transferred from the intestines of infected animals to their meat or liver. In the case of cows, it can be transferred from their udders to the harvested milk.

Identifying Campylobacter


Campylobacter's incubation period ranges between two to ten days. Sometimes symptoms can show in as early as two to five days. To properly diagnose the infection, clinical specimens (stool or blood) from infected persons are needed to isolate the bacteria. The organism can also be isolated from the contaminated food.

Symptoms of Campylobacteriosis


Infected individuals would experience diarrhea or bloody stool, stomach cramps and fever within two to five days of contracting the illness. Fever and vomiting may also co-incide with the said symptoms.

What can be done?


Campylobacteriosis often lasts for a week. To ease the symptoms, individuals afflicted with the illness should drink plenty of water and rest. Physicians may also prescribe antibiotics (azithromycin or ciprofloxacin) too ease the symptoms of the illness and shorten its duration. Severe cases may have to be monitored at the hospital. People who contract the illness can recover within just a matter of days its symptoms appear, the longest of which is ten days. To ensure full recovery, make sure to follow doctor's orders stringently.


Resources:
http://www.foodsafety.gov/
http://www.learn2serve.com/blog/the-9-golden-rules-of-food-safety/

Image Source:
http://www.flickr.com/photos/82066314@N06/9663508671/

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