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Campylobacter Enteritis: Causes, Symptoms & Treatment

Campylobacter enteritis is a bacterial intestinal infection commonly caused by contaminated poultry and characterized by diarrhea, abdominal cramps, and fever.

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Things worth knowing about "Campylobacter Enteritis"

Campylobacter enteritis is a bacterial intestinal infection commonly caused by contaminated poultry and characterized by diarrhea, abdominal cramps, and fever.

What is Campylobacter Enteritis?

Campylobacter enteritis is an infectious disease of the gastrointestinal tract caused by bacteria of the genus Campylobacter. It is one of the most common bacterial causes of foodborne diarrhea worldwide. The species most frequently responsible are Campylobacter jejuni and Campylobacter coli. The disease is notifiable in many countries and tends to peak during summer months.

Causes and Transmission

The infection is most often transmitted through the consumption of contaminated food or water. Common sources include:

Undercooked poultry (especially chicken)
Raw or unpasteurized dairy products
Contaminated drinking water
Direct contact with infected animals (e.g., poultry, pets)
Person-to-person spread via poor hand hygiene

Traveling to regions with limited food safety standards also significantly increases the risk of infection.

Symptoms

The incubation period is typically 2 to 5 days after exposure. Common symptoms include:

Watery, often bloody diarrhea
Severe abdominal cramps and pain
Fever (often up to 40 °C / 104 °F)
Nausea and vomiting
General malaise and fatigue

The illness typically lasts 5 to 10 days and resolves on its own in otherwise healthy adults. However, infants, elderly individuals, and immunocompromised patients may experience more severe courses.

Complications

In rare cases, Campylobacter enteritis can lead to serious complications:

Reactive arthritis: joint inflammation triggered by the immune response
Guillain-Barre syndrome: a rare but serious neurological disorder in which the immune system attacks the peripheral nervous system
Septicemia (bloodstream infection) in severely immunocompromised individuals
The infection may trigger flares of inflammatory bowel disease in predisposed patients

Diagnosis

Campylobacter enteritis is typically diagnosed by:

Stool culture: laboratory examination of a stool sample to detect Campylobacter bacteria
PCR testing (Polymerase Chain Reaction): a rapid and highly sensitive method for pathogen detection
Blood tests in severe cases to assess inflammatory markers and organ function

Early diagnosis is particularly important in high-risk groups to prevent complications.

Treatment

General Measures

In most cases, supportive treatment is sufficient. Key measures include:

Adequate fluid intake to compensate for fluid loss from diarrhea and vomiting
Oral rehydration solutions to prevent dehydration
Physical rest and a light, easily digestible diet

Antibiotic Treatment

Antibiotic therapy is not routinely recommended and is reserved for severe or prolonged illness, immunocompromised patients, or those at risk of systemic infection. The preferred agents are azithromycin or fluoroquinolones, although increasing resistance to fluoroquinolones has been documented.

Prevention

The following measures are recommended to prevent Campylobacter infection:

Always cook poultry thoroughly (internal temperature of at least 70 °C / 160 °F)
Store and prepare raw foods separately from ready-to-eat items
Wash hands regularly and thoroughly, especially after handling raw meat
Use only pasteurized milk and dairy products
Ensure access to safe drinking water, particularly when traveling

References

World Health Organization (WHO): Campylobacter Fact Sheet. Available at: www.who.int (2023)
Robert Koch Institut (RKI): Campylobacter – RKI Advisory. Available at: www.rki.de (2023)
Kaakoush N. O. et al. – Global Epidemiology of Campylobacter Infection. In: Clinical Microbiology Reviews, 2015; 28(3): 687–720.

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