Campylobacteriosis
Campylobacter has become a major concern because it is transmitted by food, especially inadequately cook foods and through cross –contamination.
The temperature for growth ranges from 30 to 45.5 degree C with an optimum of 37 to 42 degree C.
It survives to a maximum sodium chloride level of 3.5% and is inhibited by 2.0%.
Campylobacter is commonly found as commensals of gastrointestinal tract of wild and domesticated animals.
This fastidious, facultative, gram-positive, non spore forming, spiral curve shape rod, which is motile by means of flagella, is now the greatest cause of foodborne illness.
It has been identified as the causative agent of veterinary disease in poultry, cattle and sheep and is quite common on raw poultry.
As detection and isolation of this microorganism have been improved, it has been incriminated in foodborne disease outbreaks.
This microbe is recognized as one of the most frequent causes of bacterial diarrhea and other illness, and there is a mounting body of evidence that it causes ulcers.
The infective dose of Campylobacter is 400 to 500 bacteria depending on individual resistance. The pathogenic mechanisms of this pathogen allow it to produce a heat-reliable toxin that may cause diarrhea.
Campylobacteriosis
Campylobacter has become a major concern because it is transmitted by food, especially inadequately cook foods and through cross –contamination.
The temperature for growth ranges from 30 to 45.5 degree C with an optimum of 37 to 42 degree C.It survives to a maximum sodium chloride level of 3.5% and is inhibited by 2.0%.
Campylobacter is commonly found as commensals of gastrointestinal tract of wild and domesticated animals.
This fastidious, facultative, gram-positive, non spore forming, spiral curve shape rod, which is motile by means of flagella, is now the greatest cause of foodborne illness.
It has been identified as the causative agent of veterinary disease in poultry, cattle and sheep and is quite common on raw poultry.
As detection and isolation of this microorganism have been improved, it has been incriminated in foodborne disease outbreaks.
This microbe is recognized as one of the most frequent causes of bacterial diarrhea and other illness, and there is a mounting body of evidence that it causes ulcers.
The infective dose of Campylobacter is 400 to 500 bacteria depending on individual resistance. The pathogenic mechanisms of this pathogen allow it to produce a heat-reliable toxin that may cause diarrhea.
Campylobacteriosis
