Campylobacter lari

Campylobacter lari

Campylobacter lari is a species of bacteria within the genus Campylobacter. It is a Gram-negative, microaerophilic organism that is known to cause gastrointestinal infections in humans and animals. C. lari is one of several species within the Campylobacter genus, which are known to be pathogenic and are often associated with foodborne illnesses.

Characteristics

Campylobacter lari is characterized by its spiral shape and its ability to move via a single polar flagellum. It is a thermophilic bacterium, meaning it thrives at higher temperatures, typically around 42°C, which is the body temperature of birds, one of its common hosts. Like other Campylobacter species, C. lari is oxidase-positive and does not ferment carbohydrates.

Pathogenicity

Campylobacter lari is less commonly associated with human disease compared to Campylobacter jejuni and Campylobacter coli. However, it can still cause campylobacteriosis, a condition characterized by diarrhea, abdominal pain, fever, and malaise. Infections are typically self-limiting but can be severe in immunocompromised individuals.

Transmission

The primary mode of transmission for C. lari is through the consumption of contaminated food or water. It is often found in poultry, shellfish, and other animals, which can act as reservoirs for the bacteria. Proper cooking and food handling practices are essential to prevent infection.

Diagnosis

Diagnosis of Campylobacter lari infection is typically done through stool culture, where the bacteria can be isolated and identified. Molecular methods such as PCR can also be used for more rapid and specific detection.

Treatment

Most cases of C. lari infection are self-limiting and do not require antibiotic treatment. However, in severe cases or in patients with weakened immune systems, antibiotics such as erythromycin or ciprofloxacin may be prescribed.

Also see

• Campylobacter jejuni
• Campylobacter coli
• Campylobacteriosis
• Foodborne illness
• Microaerophilic bacteria