Campylobacteriosen

Campylobacteriosen is a term occasionally used in medical literature, particularly in German-language sources, to refer to infections caused by bacteria of the genus Campylobacter. In English-language texts, the condition is usually called campylobacteriosis. The illness is most commonly caused by Campylobacter jejuni and Campylobacter coli, though other Campylobacter species can be implicated. Transmission occurs primarily by ingestion of contaminated food or water, especially undercooked poultry, unpasteurized milk, or contaminated surfaces. Animals such as poultry and cattle act as reservoirs; person-to-person transmission is relatively uncommon.

Clinical features typically appear 2 to 5 days after exposure. Patients experience acute onset of abdominal cramps, diarrhea (which may be watery or bloody), fever, nausea, and malaise. The illness is usually self-limited, lasting about a week, though dehydration can occur, particularly in young children or older adults. Complications are rare but include reactive arthritis and, less commonly, Guillain-Barré syndrome.

Diagnosis relies on stool testing, including culture on selective media and molecular methods such as PCR. Management emphasizes rehydration and electrolyte balance. Antibiotics are reserved for severe, prolonged, or high-risk cases and commonly include macrolides (such as azithromycin) or fluoroquinolones in areas with appropriate susceptibility patterns; antibiotic use should be guided by local guidelines to reduce resistance.

Prevention focuses on proper cooking and handling of poultry, pasteurization of dairy products, safe drinking water, and good kitchen hygiene to prevent cross-contamination. Campylobacteriosen is a globally distributed cause of gastroenteritis, with higher incidence in young children and travelers.