Campylobacterbakteerit

Campylobacter bacteria are a genus of Gram-negative, spiral-shaped bacteria. They are commonly found in the intestinal tracts of warm-blooded animals, particularly poultry, cattle, and sheep. While many strains are harmless commensals, certain species are significant human pathogens.

The most common species responsible for human illness is Campylobacter jejuni. Infection with Campylobacter bacteria, known as campylobacteriosis, is a leading cause of bacterial gastroenteritis worldwide. Transmission to humans typically occurs through the consumption of undercooked poultry or other contaminated food products, such as unpasteurized milk or contaminated water. Person-to-person transmission is also possible, especially in environments with poor sanitation.

Symptoms of campylobacteriosis usually appear two to five days after exposure and can include diarrhea (often bloody), abdominal pain, fever, nausea, and vomiting. While most infections are self-limiting and resolve within a week, complications can arise in some individuals. These can include reactive arthritis, and in rare cases, Guillain-Barré syndrome, a serious neurological disorder.

Diagnosis is typically made through stool sample culture. Treatment for mild cases often involves supportive care, such as rehydration. Antibiotics are generally reserved for severe cases or for individuals with weakened immune systems. Prevention strategies focus on proper food handling and cooking practices, particularly for poultry, and ensuring access to safe drinking water.