Campylobacteriosis
Last reviewed: 23.04.2024
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Kampilobacteriosis is an acute zoonotic infectious disease with a fecal-oral mechanism of transmission of the pathogen, characterized by fever, intoxication, a primary lesion of the gastrointestinal tract.
ICD Code 10
A04.5. Enteritis caused by Campylobacter.
What causes campylobacteriosis?
Campylobacteriosis is caused by bacteria of the genus Campylobacter, mainly C. jejuni, Campilobacteriaceae. The genus Campilobacter includes nine species. Campylobacter - mobile gram-negative rods 1.5-2 μm in length, 0.3-0.5 μm in diameter, have flagellum. Grow on agar media with the addition of erythrocytes and antibiotics (vancomycin, amphotericin B) to suppress the accompanying flora, form small colonies. The optimum growth temperature is 42 ° C, pH 7. Bacteria form hydrogen sulphide, they give a positive reaction to catalase. They have thermostable O-antigens and thermolabile H-antigens. The most important surface antigens are LPS and acid-soluble protein fraction.
Epidemiology of Campylobacteriosis
Campylobacteriosis is widespread in all countries. Campylobacter causes up to 10% of acute diarrheal diseases. With the consumption of milk, most of the food outbreaks of campylobacteriosis in the United States are related, these outbreaks account for up to 80% of the diseases.
[Pathogenesis of Campylobacteriosis
The causative agent enters the body through the digestive tract. Infectious dose depends on individual sensitivity. Of great importance are the infectious dose, the severity of the adhesive and invasive ability of the pathogen, as well as its enterotoxic and cytotoxic activity. A direct relationship was found between the severity and duration of the disease and the degree of adhesive activity of the bacteria.
What are the symptoms of Campylobacter?
Campylobacteriosis has an incubation period that lasts from 6 hours to 11 (usually 1-2) days. Approximately 30-50% of patients before the typical symptoms of campylobacteriosis appear, there may be a febrile prodromal period lasting up to 3 days. Typical symptoms of this period are general weakness, arthralgia, headache, chills. Body temperature is most often maintained within 38-40 ° C. Campylobacteriosis can begin acutely, with the simultaneous development of all symptoms. Patients complain of nausea, pain in the epigastric region, often with vomiting. The chair is plentiful, liquid, foamy, in 20% of patients with an admixture of mucus and blood. There may be signs of dehydration (dry skin and mucous membranes, oliguria, in some patients there are short-term convulsions).
How is campylobacteriosis diagnosed?
Clinically, the diagnosis of campylobacteriosis is very difficult: it is necessary to take into account epidemiological data (contact with animals, the group nature of the disease).
The diagnosis of campylobacteriosis is confirmed by revealing the pathogen in the native smear of feces by contrast microscopy, isolating it from feces, blood, cerebrospinal fluid, aborted fetal tissue. Crops are produced on special selective solid nutrient media with brilliant green, thioglycollate, or on trypticase soy broth with 5% lamb or horse blood and antibiotics.
How is campylobacteriosis treated?
When treating patients with campylobacteriosis taking place in the form of enteritis and gastroenteritis, there is no need to resort to etiotropic therapy, since campylobacteriosis is prone to spontaneous self-healing. Usually limited to nonspecific symptomatic therapy. The use of antibiotics is advisable in the severe course of campylobacteriosis, in the treatment of patients with a burdened premorbid background and with the threat of complications. Hospitalized patients according to clinical indications.
What is the prognosis of campylobacteriosis?
Campylobacteriosis usually has a favorable prognosis. Mortality is up to 2.4 per 1000 cases. Lethal outcomes are observed more often in generalized (septic) forms; Gastrointestinal forms end with recovery even without etiotropic therapy.