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Campylobacteriosis

Campylobacteriosis (pronounced: 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 Greek words kampylos (curved) and bakterion (small rod), referring to the curved rod shape of the Campylobacter bacteria. The suffix -osis denotes a condition or disease.

Definition

Campylobacteriosis is a type of gastroenteritis that is typically characterized by diarrhea, abdominal pain, fever, nausea, and vomiting. The disease is usually self-limiting, but in severe cases, it may require antibiotic treatment.

Transmission

Campylobacteriosis is primarily transmitted through the consumption of contaminated food or water, particularly undercooked or raw poultry. It can also be transmitted through contact with infected animals or their feces.

Symptoms

Symptoms of campylobacteriosis typically appear 2 to 5 days after exposure and can last for up to a week. They include diarrhea (which may be bloody), abdominal pain, fever, nausea, and vomiting. In rare cases, campylobacteriosis can lead to more serious complications such as Guillain-Barré syndrome, a neurological disorder that can cause paralysis.

Prevention

Prevention of campylobacteriosis involves proper food handling and preparation, including thorough cooking of poultry and other meats, and avoiding cross-contamination of foods. Regular hand washing, especially after handling raw meat or interacting with animals, can also help prevent the spread of the disease.

Treatment

Treatment for campylobacteriosis typically involves managing symptoms, such as staying hydrated and resting. In severe cases, antibiotics may be prescribed.

External links

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