Tackling Campylobacter: a Review

Campylobacteriosis is a zoonosis that can be transmitted directly or indirectly between animals and humans leading to intestinal infections. Eating undercooked chicken, or ready-to-eat foods that have been in contact with raw chicken, is the most common source of the infection (20-30%). There are currently 25 species in the Campylobacter genus; however Campylobacter jejuni and C. coli are the two principal causes of human gastroenteritis worldwide. Though death from campylobacteriosis is rare, risk of complications in risk groups is high namely in the young and elderly, and those with concurrent chronic disease and immunocompromised status. Campylobacteriosis affects the digestive system, causing diarrhoea, abdominal pain, malaise, fever, nausea and vomiting. The costs based on the incidence, prevention and control of campylobacteriosis are high with critical impacts on surveillance programmes and hence the costs and benefits must be carefully considered. Bacteriophages have been discussed worldwide as a therapeutic tool to control and prevent Campylobacter. Another promising strategy is the addition of lactic acid bacteria and/or bacteriocins in the feed to mnimise/control Campylobacter in poultry. Antibiotic treatment is a control strategy but several authors have been describing the occurrence of multidrug resistance profiles among Campylobacter strains. There is now a strong movement against the use of antibiotics in food production. In addition, several “Model Food Codes” (proper sanitation and cooking procedures) are described in order to prevent crosscontamination, which can subsequently decrease the risk of Campylobacter infection.