Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Monday, April 24, 2017

Campylobacteriosis

Campylobacteriosis is an acute infectious diarrheal disease caused by the bacterium Campylobacter, a bacterium mostly common found in raw or undercooked poultry meat, unpasteurised milk, and untreated water, is pathogen that cause gastro-enteritis.

Various virulence factors such as flagelin, lipopolysacharides, adhesions and invasions have been implicated in the pathogenesis of Campylobacter infection.The illness normally occurs 2 to 5 days after ingesting the contaminated food.

The illness usually lasts1 week; however some infected individuals may remain asymptomatic.

The illness is estimated too cause approximately 2.4 million cases per year, which is more than shigella and Salmonella bacteria combined. Anyone can contract campylobacteriosis but children under 5 years of age and young adults aged 15 to 29 years are most often afflicted.
Campylobacteriosis
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