Campylobacter jejuni

Campylobacter jejuni (pronunciation: kam-pi-lo-bak-ter je-ju-ni) is a species of bacteria that is one of the most common causes of gastroenteritis in humans. The name "Campylobacter" derives from the Greek words kampylos (curved) and bakterion (rod), referring to the bacterium's curved rod shape. "Jejuni" comes from the Latin jejunus (fasting), as it was first isolated from the jejunum of a patient.

Characteristics

Campylobacter jejuni is a Gram-negative, spiral, and flagellated bacterium. It is microaerophilic, meaning it requires low levels of oxygen to survive. It is also thermophilic, with an optimal growth temperature of 42°C, the body temperature of a bird, and can cause zoonotic infections.

Pathogenesis

Campylobacter jejuni is responsible for a form of gastroenteritis called campylobacteriosis. The bacterium is usually transmitted to humans through the consumption of contaminated food, particularly undercooked or raw poultry. Symptoms of campylobacteriosis include diarrhea, abdominal pain, fever, and sometimes nausea and vomiting.

Treatment

Treatment for Campylobacter jejuni infection typically involves rehydration and electrolyte replacement. In severe cases, antibiotics such as erythromycin or ciprofloxacin may be used.

Prevention

Prevention of Campylobacter jejuni infection involves proper food handling and cooking, particularly of poultry. Hand hygiene and avoiding raw milk or untreated water can also help prevent infection.

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Campylobacter jejuni