Campylobacter Dr. Abdulaziz Bamarouf. Learning Objectives Describe the general characteristics of...
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![Page 1: Campylobacter Dr. Abdulaziz Bamarouf. Learning Objectives Describe the general characteristics of the genus Campylobacter List the causative agent, virulence.](https://reader036.fdocuments.us/reader036/viewer/2022062516/56649e0c5503460f94af478d/html5/thumbnails/1.jpg)
Campylobacter
Dr. Abdulaziz Bamarouf
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Learning Objectives
• Describe the general characteristics of the genus Campylobacter
• List the causative agent, virulence factors, epidemiology, modes of transmission, site of infection, methods of treatment and prevention of Campylobacter infections
• Discuss laboratory diagnosis of Campylobacter infections
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Main species
• Campylobacter (meaning “twisted” bacteria) species include:
• C. jejuni
• C. coli
• C. lari
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General Characteristics
• Gram-negative, curved, spiral-shaped, S-shaped rods
• Non-sporing
• Motile (polar flagella)
• Oxidase positive
• Microaerophilic (grow best at 5% O2, 10% CO2, 85% N2) at 42 C
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Virulence Factors
• Flagella
• Adhesions
• Endotoxin & Enterotoxin
• Ability to penetrate cells (invasive)
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Epidemiology
• Present in animal species (chicken, cattle, goats, sheep, cats, dogs …)
• In developed countries, they cause more cases of diarrhoea than foodborne Salmonella
• Zoonotic infection (a disease transmitted to humans from animals or animal products)
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• Although C. jejuni enteritis occurs throughout the year, the highest isolation rates occur in summer, as with other enteric pathogens.
• Campylobacter infections are generally mild, but can be fatal among very young children, young adults and immunosuppressed individuals.
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Comparison of the epidemiology of C. jejuni and H. pylori by seasonal distribution by month (panel A)
and by age (panel B)
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Transmission• Infection is acquired by ingestion: Consumption of contaminated food, water,
unpasteurized milk and undercooked meat
• Most often, carcasses or meat are contaminated by Campylobacter from faeces during slaughtering. In animals, Campylobacter seldom causes disease
-Direct contact with infected animals and their products
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• Cause: enteritis
• Site: small and large intestines
• Action: mucosal invasion & toxin production
• Symptoms: diarrhea frequently with blood in the faeces
• Could lead to Bacteremia (presence of bacteria in the blood)
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Laboratory Diagnosis• Specimen: Stool (contain mucus, pus and
blood), rectal swab, blood
• Culture: on selective media containing: -Charcoal: to remove oxygen radicals -Antibiotics: to inhibit other bacteria and enriched with blood -Selective media: 1) Skirrow's-blood agar 2) Campy-blood agar
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-Incubation: microaerophilic )grow best at 5% O2, 10% CO2, 85% N2) at 42 C for 48 hours.
-Look for mucoid, flat colonies like spreading oil droplets
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• Biochemical identification: -Gram-negative, curved rods -Oxidase positive -Catalase positive
• Antimicrobial sensitivity testing
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Treatment
-Usually self-limiting
-Patient require only fluids and electrolytes replacement and rehydration
-Antibiotics in case of septicemia: erythromycin
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Prevention
-Proper preparation of food
-Consumption of pasteurized milk
-Prevention of contaminated water supply
-Campylobacter species can be killed by heat and thoroughly cooking food