Campylobacteriosis
Campylobacteriosis (pronunciation: kam-pi-lo-bak-ter-e-O-sis) is an infectious disease caused by the Campylobacter bacteria.
Etymology
The term "Campylobacteriosis" is derived from the genus name Campylobacter and the Greek suffix -osis, meaning abnormal condition. Campylobacter is itself derived from the Greek words kampylos (curved) and bakterion (rod), referring to the characteristic shape of these bacteria.
Definition
Campylobacteriosis is a type of gastroenteritis that occurs worldwide, caused by the bacteria of the genus Campylobacter. The disease is usually self-limiting and is characterized by diarrhea, abdominal pain, fever, nausea, vomiting, and malaise.
Causes
The primary cause of Campylobacteriosis is the ingestion of contaminated food or water. The most common source of infection is undercooked or raw poultry, unpasteurized milk, and untreated water. The bacteria can also be transmitted through contact with infected animals, particularly poultry and cattle.
Symptoms
The symptoms of Campylobacteriosis usually appear 2 to 5 days after exposure and typically include diarrhea (which may be bloody), abdominal pain, fever, nausea, and vomiting. In severe cases, the infection can lead to complications such as dehydration, hemolytic uremic syndrome, and Guillain-Barré syndrome.
Treatment
Treatment for Campylobacteriosis typically involves supportive care, including rehydration and electrolyte replacement. In severe cases or in individuals with weakened immune systems, antibiotics may be prescribed.
Prevention
Prevention of Campylobacteriosis involves proper food handling and preparation techniques, including thorough cooking of poultry and pasteurization of milk. Regular hand washing, especially after handling raw poultry or visiting farms, can also help prevent infection.
See Also
External links
- Medical encyclopedia article on Campylobacteriosis
- Wikipedia's article - Campylobacteriosis
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