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.
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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