Campylobacteriosis is an acute bacterial disease which attacks the digestive system. A person becomes infected by eating contaminated food, or drinking contaminated water or raw milk. Infection may also be contracted from close contact with infected puppies and kittens, farm animals or infected infants. The illness is characterized by diarrhea, abdominal pain, malaise, fever, nausea and vomiting.
Campylobacteriosis is caused by the bacteria, Campylobacter jejuni and Campylobacter coli.
Symptoms usually occur 2-5 days after initial exposure, but can occur up to a month later, and are characterized by diarrhea, abdominal pain, malaise, fever, nausea and vomiting. The symptoms can vary from mild to severe. Relapses can occur. Blood and mucus may be present in liquid stools. Complications include typhoid-like syndrome, arthritis, febrile convulsions, meningitis (the bacteria infects the membrane which lines the surface of the brain) and Guillaume-Barré syndrome (an illness which causes progressive weakness and paralysis; recovery is often slow and the condition may lead to death in some cases).
An infected person can pass the infection on throughout the illness, which usually lasts from several days to several weeks.
A person becomes infected by consuming undercooked meat, particularly poultry, other contaminated food and water, or unpasteurized milk. The bacteria can transfer from a primary source, such as raw poultry, to contaminate other foods or surfaces, including cutting boards, knives, and plates. A person may also become infected from close contact with infected puppies or kittens, farm animals or infected infants.
Globally, 5-14% of reported cases of diarrhea are caused by infection with Campylobacter. In industrialized countries the illness affects predominantly children older than 5 years of age and young adults. In developing countries, the persons most affected are infants and children under 2 years.