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What causes campylobacteriosis?
Last reviewed: 04.07.2025
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Causes of campylobacteriosis
Campylobacteriosis is caused by bacteria of the genus Campylobacter, mainly C. jejuni, Campilobacteriaceae. The genus Campilobacter includes nine species. Campylobacter are motile gram-negative rods 1.5-2 μm long, 0.3-0.5 μm in diameter, and have a flagellum. They grow on agar media with the addition of erythrocytes and antibiotics (vancomycin, amphotericin B) to suppress accompanying flora, and form small colonies. The optimal growth temperature is 42 °C, pH 7. The bacteria produce hydrogen sulfide and have a positive reaction to catalase. They have thermostable O-antigens and thermolabile H-antigens. The most important surface antigens are LPS and the acid-soluble protein fraction.
Pathogenicity factors are flagella, surface specific adhesins, enterotoxins, heat-labile diarrheagenic and heat-stable endotoxin. C. jejuni and other species of campylobacter inhabit the gastrointestinal tract of turkeys, chickens, sheep, cattle, as well as cats, dogs and other animals.
Campylobacter quickly dies when heated, at room temperature they survive for up to 2 weeks, in hay, water, manure - up to 3 weeks, and in frozen animal carcasses - up to several months. They are sensitive to erythromycin, chloramphenicol, streptomycin, kanamycin, tetracyclines, gentamicin, slightly sensitive to penicillin, insensitive to sulfanilamide drugs, trimethoprim.
[ Pathogenesis of campylobacteriosis
The pathogen enters the body through the gastrointestinal tract. The infectious dose depends on individual susceptibility. Of great importance are the infectious dose, the degree of adhesive and invasive ability of the pathogen, as well as its enterotoxic and cytotoxic activity. A direct relationship has been found between the severity and duration of the disease and the degree of adhesive activity of bacteria. The following stages of bacterial penetration into the body are distinguished:
- adhesion (attachment to the surface of enterocytes);
- invasion (with the help of the flagellum, the cell membrane of the enterocyte is damaged and the pathogen penetrates the cell);
- bacteremia (rapid penetration of bacteria into the blood);
- toxin formation (when microbes enter the blood, toxins are released, causing the development of general intoxication);
- hematogenous seeding of organs and tissues.
Histological examination of biopsies taken during colonoscopy or rectoscopy reveals an acute exudative inflammatory process, often with a hemorrhagic component. Severe vomiting and diarrhea can cause dehydration and hypovolemic shock. In individuals with a well-functioning immune system, infection is not accompanied by clinically evident manifestations (subclinical form, healthy bacterial carriage).
Epidemiology of campylobacteriosis
Campylobacteriosis is widespread in all countries. Campylobacter causes up to 10% of acute diarrheal diseases. Milk consumption is associated with most foodborne outbreaks of campylobacteriosis in the United States, accounting for up to 80% of cases.
The reservoir and source of the pathogen are many species of animals, mainly domestic animals, less often - sick people and carriers. Asymptomatic carriage of the pathogen is possible, as well as infection of newborns. In healthy people, carriage of the bacteria is noted (about 1%). The main route of transmission of campylobacteriosis pathogens is food. Most often, infection occurs when eating infected meat: beef, pork, poultry. Milk plays a significant role as a factor in the transmission of pathogens. Contact-household infection has little epidemiological significance, but with direct contact with domestic and farm animals, this route should not be underestimated. Transplacental transmission of infection is noted in pregnant women. This leads to spontaneous abortions and intrauterine infection of the embryo. In Russia, campylobacteriosis is common in many cities and regions, accounting for 6.5-12.2% of the total number of acute intestinal diseases. Summer-autumn seasonality of campylobacteriosis is noted. Preventive measures consist of observing sanitary and hygienic standards for slaughtering animals, observing personal hygiene rules, protecting products from contamination, and thoroughly cooking meat products. Specific prevention has not been developed.