Campylobacteriose

Campylobacteriose, also known as campylobacteriosis, is a diarrheal illness caused by infection with Campylobacter species, most commonly Campylobacter jejuni and Campylobacter coli. It is a leading cause of bacterial gastroenteritis worldwide and can affect people of all ages.

Transmission occurs chiefly through ingestion of contaminated food, especially undercooked poultry and unpasteurized milk, contaminated water, or through contact with infected animals. Person-to-person transmission is possible but less common. The incubation period is typically 2 to 5 days.

Clinical features include acute onset of diarrhea (often with abdominal cramps and fever), nausea, and sometimes bloody stools. Symptoms usually last about a week but can be longer in some individuals. Dehydration is a concern, particularly in young children and older adults. In rare cases, the infection can become invasive.

Complications include reactive arthritis and, less frequently, Guillain-Barré syndrome, a rare autoimmune neuropathy that can follow Campylobacter infection. Bacteremia is uncommon but more likely in immunocompromised individuals.

Diagnosis is based on clinical presentation supported by stool culture on selective media, stool PCR, or antigen testing. Treatment is mainly supportive with rehydration and electrolyte management. Antibiotics are reserved for severe cases, high-risk patients, or prolonged diarrhea; macrolides such as azithromycin are preferred in many regions due to rising fluoroquinolone resistance, with erythromycin or ciprofloxacin as alternatives.

Prevention focuses on safe food handling and preparation, thorough cooking of poultry, pasteurization of dairy products, avoidance of unpasteurized liquids, and good hand hygiene to reduce transmission and cross-contamination.