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The surprising cause of Campylobacter infection: Why does it cause diarrhea and other symptoms?
There are many possible pathogens hidden in our daily lives, one of which is Campylobacter. The comma-shaped bacteria can cause severe diarrhoea and discomfort in those unfortunate enough to be infected. Campylobacter is a common foodborne pathogen, with a significant number of cases caused by raw meat and raw dairy products, according to various scientific studies. As infection rates increase, it becomes increasingly important to understand exactly how it causes diarrhea and other related symptoms.
Campylobacter infection is a major cause of disease in many countries, with the main source of infection being related to the way food is handled and consumed.
Characteristics and History of Campylobacter
Characteristics of Zygobacterium include a curved or comma-shaped bacillus and a unique pattern of movement. These bacteria prefer to grow in a microaerophilic environment at 37 to 42°C and can transform into a spherical shape under normal oxygen. Its discovery dates back to 1886, when German physician Theodor Escherich first described the bacteria in the feces of children with diarrhea. It was not until 1963 that researchers officially named it Campylobacter, a name that reflects its unique morphological characteristics.
Causes of infection and pathological mechanisms
Campylobacter infection is usually caused by ingesting contaminated food or water. This type of bacteria is usually found in raw poultry meat and raw milk, and is transmitted through the fecal-oral route, posing a serious threat to human health. The incubation period of infection is approximately between 24 and 72 hours, and the main symptoms of patients include diarrhea (sometimes with blood), fever and severe abdominal pain.
Typical symptoms of Campylobacter infection include abdominal cramps, fever, and bloody diarrhea. The duration is usually five to seven days.
While the infection is usually self-limited, the risk of infection is greatly increased in people with weakened immune systems, such as those taking long-term antacid medications. In addition, the toxins produced by Campylobacter can inhibit cell division, interfere with the activation of the immune system, and facilitate the survival and reproduction of bacteria in the intestines.
Clinical testing and treatment measures
For patients in whom infection is suspected, testing is usually done by culturing a stool sample in a laboratory. Results are usually available within 48 to 72 hours. In most cases, Campylobacter infections require symptomatic treatment with fluid and electrolyte replacement; antibiotics are not usually recommended except in high-risk groups.
Epidemiology: Global impactHigh-risk patients, such as the elderly and infants, may require antibiotic treatment, commonly including amoxicillin or fluoroquinolone.
As cases of infection caused by Campylobacter continue to emerge, public health agencies around the world are trying to strengthen their understanding and surveillance of this pathogen. In Canada, FoodNet reports that Zygobacter is the most common foodborne pathogen, affecting a large number of people each year. A national survey in Italy found that C. jejuni has become the main source of infection in the country.
There are also cases in other countries that have attracted attention, such as the 2016 water contamination incident in New Zealand, which resulted in more than 8,000 cases of gastrointestinal illness, and the Swedish outbreak of contaminated chicken. Large-scale C. jejuni outbreak.
ConclusionEver-changing epidemic information reminds us that proper food handling and good hygiene habits are the key to preventing infection.
As a foodborne pathogen, Campylobacter can cause potential health problems that cannot be underestimated. With the emergence of greater antimicrobial resistance and growing consumer concern about food safety, enhanced surveillance for Campylobacter and other foodborne pathogens has become an important part of every country's health strategy. How to strengthen the control and education of food sources is still a goal that needs to be worked on in the future?
