The colonization of broilers with Campylobacter
By W.J Snelling and J.S.G Dooley, School of Biomedical Sciences, University of Ulster and J.E. Moore, Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital.Abstract
Poultry is a major reservoir of Campylobacter jejuni, which is currently the leading
cause of acute bacterial diarrhoea in western countries. This results in substantial
accumulated economic loss due clinical costs and lost working hours.
In developed
countries reinforcement of hygienic practices and consumer education have so far been
inadequate to significantly decrease numbers of human cases of campylobacteriosis. The
control of poultry associated infection in humans may also depend upon the control of
Campylobacter colonization in broiler flocks.
However, sources of C. jejuni and the
transmission routes through which broilers become colonized are not clearly defined. A
better understanding of C. jejuni epidemiology is urgently needed. This review summarizes
current theories on the epidemiology of C. jejuni broiler colonization.
Introduction
Each species of Campylobacter has a favoured reservoir, Campylobacter enteritis is
regarded as a food-borne disease because the natural habitat of Campylobacter species is
the intestines of both domestic animals, e.g. dogs (Workman et al., 2005), livestock, e.g.
pigs and poultry and wild animals, e.g. migratory birds (Griffiths and Park, 1990; Thomas
et al., 1999a).
C. jejuni is currently the leading cause of human foodborne gastroenteritis
in developed countries and infection and can be followed by severe clinical complications,
such as Guillain-Barré syndrome (GBS) (Boyd et al., 2005). Most campylobacteriosis
cases are sporadic and a number of foods have been implicated as risk factors for sporadic
Campylobacter infection, including barbecued meat, raw milk, bird pecked milk, bottled
mineral water and poultry (ACMSF, 2004).
Evidence for sporadic sources of human
Campylobacter infections is mostly indirect (Corry and Atabay, 2001). Several studies
have demonstrated the consumption of undercooked poultry, to be associated with human
illness (Studahl and Andersson 2000), and it has been suggested that between 20% and
40% of sporadic disease might be due to the consumption of chicken (ACMSF, 2004).
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The study is published in World's Poultry Science Journal, Vol. 61, December 2005 edition
Source: World's Poultry Science Journal - December 2005