Campylobacters remain highly important zoonotic pathogens worldwide which infect an estimated 1% of the population of Western Europe each year. Certain campylobacters are also important in infections of animals, particularly of the reproductive tract, and some are involved in periodontal disease. This paper focuses, however, on the two species which are most important in food-borne infections of humans, Campylobacter (C.) jejuni and C. coli. Infection with these campylobacters is serious in its own right but can also have long-term sequelae such as reactive arthritis and Guillain-Barre syndrome. The pathogens are ubiquitous in nature and in domestic animals and, as a consequence, are found frequently in the environment and on many raw foods, of both plant and animal origin and bacterial numbers can be very high on certain key foods like raw poultry meat. Although all commercial poultry species can carry campylobacters, the risk is greater from chicken because of the high levels of consumption. Campylobacters are relatively 'new' zoonotic pathogens as routine culture from clinical specimens only became possible in the late 1970s. As a consequence there is much that still needs to be understood about the behaviour and pathogenicity of these highly important bacteria. In particular, and from a food industry/food safety perspective, it is important to better understand the behaviour of C. jejuni and C. coli in the food production environment, and how this affects their ability to survive certain food production processes. There is a belief that campylobacters are much more sensitive to hostile conditions than either salmonellas or Escherichia coli. Much of data to support this view have been derived from laboratory experiments and may not fully represent the natural situation. Studies are showing that campylobacters may be more robust than previously thought and thus may represent a greater challenge to food safety. We recommend that research is undertaken to better understand how campylobacters behave in the food chain and how responses to relevant conditions affect their ability to survive processing and their virulence. There is also a need to better understand the reasons why campylobacters are capable of frequent change, particularly in the expression of surface antigens.

Campylobacters as zoonotic pathogens: a food production perspective.

Food-borne microorganisms are major pathogens affecting food safety and cause human illness worldwide as a result of consumption of foodstuff, mainly animal products contaminated with vegetative pathogens or their toxins Most of these microbes have zoonotic importance resulting in significant impact on both public health and economic sectors Bacteria are the causative agents of two-thirds of human food-borne diseases worldwide with high burden in developing countries Hence, the objectives of this review paper are to highlight the background of food-borne bacterial pathogens and to review common major food-borne zoonotic bacterial pathogens Food animals are the major reservoirs of many food-borne zoonotic bacterial pathogens, and food products of animal origin are the main vehicles of transmission Meat, dairy products, and eggs are the main ways by which people are exposed to zoonotic bacteria S aureus, Salmonella species, Campylobacter species, L monocytogenes, and E coli are the major zoonotic bacterial pathogens which are the causative agents of food-borne illness and death in the world associated with consumption of contaminated animal products Production of toxins and structural virulent factors are responsible for the pathogenesis of these bacteria These major zoonotic bacteria cause human infections which are characterized mainly by gastrointestinal symptoms including nausea, vomiting, diarrhea, abdominal cramps, and other agent-specific symptoms Some bacteria may cause severe complications Conventional (culturing), serological, and molecular techniques are important for detection of these common zoonotic bacteria and their toxins in food Good hygiene, GMP, sanitation in operating procedures, and implementation of standardized HACCP and pasteurization procedures are effective methods for the control and prevention Currently, the emergence of multidrug-resistant zoonotic bacteria associated with consumption of contaminated animal products is a great concern for the public health, and there should be coordinated surveillance and monitoring system for food-borne zoonotic bacterial pathogens particularly in developing countries including Ethiopia

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Review on Major Food-Borne Zoonotic Bacterial Pathogens

Prevalence of Campylobacter and Salmonella in African food animals and meat: A systematic review and meta-analysis

Thermophilic Campylobacter species are clinically important aetiologies of gastroenteritis in humans throughout the world. The colonization of different animal reservoirs by Campylobacter poses an important risk for humans through shedding of the pathogen in livestock waste and contamination of water sources, environment, and food. A review of published articles was conducted to obtain information on the prevalence and antimicrobial resistance (AMR) profiles of thermophilic Campylobacter species in humans and animals in sub-Saharan Africa (SSA). Electronic databases, namely, PubMed, Google Scholar, Research4life-HINARI Health, and Researchgate.net, were searched using the following search terms “thermophilic Campylobacter,” “Campylobacter jejuni,” “Campylobacter coli,” “diarrhea/diarrhoea,” “antimicrobial resistance,” “antibiotic resistance,” “humans,” “animals,” “Sub-Saharan Africa,” and “a specific country name.” Initially, a total of 614 articles were identified, and the lists of references were screened in which 22 more articles were identified. After screening, 33 articles on humans and 34 on animals and animal products were included in this review. In humans, Nigeria reported the highest prevalence (62.7%), followed by Malawi (21%) and South Africa (20.3%). For Campylobacter infections in under-five children, Kenya reported 16.4%, followed by Rwanda (15.5%) and Ethiopia (14.5%). The country-level mean prevalence in all ages and under-five children was 18.6% and 9.4%, respectively. The prevalence ranged from 1.7%–62.7% in humans and 1.2%–80% in animals. The most reported species were C. jejuni and C. coli. The AMR to commonly used antimicrobials ranged from 0–100% in both humans and animals. Poultry consumption and drinking surface water were the main risk factors for campylobacteriosis. The present review provides evidence of thermophilic Campylobacter occurrence in humans and animals and high levels of AMR in SSA, emphasizing the need for strengthening both national and regional multisectoral antimicrobial resistance standard surveillance protocols to curb both the campylobacteriosis burden and increase of antimicrobial resistance in the region.

/pdf/prevalence-risk-factors-and-antimicrobial-resistance-581epzknqw.pdf

Prevalence, Risk Factors, and Antimicrobial Resistance Profiles of Thermophilic Campylobacter Species in Humans and Animals in Sub-Saharan Africa: A Systematic Review.

Background: Thermophilic Campylobacter spp. namely, Campylobacter jejuni and coli cause acute diarrheal diseases in humans worldwide; although these species are known to occur in the intestinal tract of a wide variety of domestic and wild animals. Objective: Little is known about the presence of these bacteria in various food animals as possible sources of infection to humans in Ethiopia. Therefore this study was undertaken to determine the prevalence of thermophilic Campylobacter species in sheep and goat carcasses at a private export abattoir in Debre-Zeit, Ethiopia. Methods: A cross-sectional study was conducted on apparently healthy sheep and goat slaughtered at a private export abattoir in Debre-Zeit, from October 2007 to March 2008. Sheep carcasses (mutton) (n=218) and goat carcasses (n=180) were analyzed for Campylobacter spp. Swabs were taken from four different sites on the carcasses (crutch, abdomen, thorax and breast) at different stages of slaughtering processes (before evisceration, after evisceration and after washing). Results: Campylobacter spp were isolated from 40 (10.1%) out of 398 carcasses examined. There was no statistically significant difference in the rate of isolation of Campylobacter species in different swabbing sites. Of the 40 thermophilic campylobacter isolates, C. jejuni and C. coli accounted for 29 (72.5%) and 11 (27.5%), respectively. Conclusions: The results of this study revealed the presence of campylobacter in sheep and goat carcasses, indicating possible risks of infection to people through the consumption of raw/under-cooked meat. Coordinated actions are needed to reduce or eliminate the risks posed by this organism at various stages of slaughtering process.

/pdf/prevalence-of-thermophilic-campylobacter-species-in-32ny2zdiac.pdf

Prevalence of Thermophilic Campylobacter species in carcasses from sheep and goats in an abattoir in Debre Zeit area, Ethiopia.


Background: Campylobacter jejuni/coli are frequent causes of diarrhea in humans worldwide originating in foods of animal origin mainly from poultry. 
Objectives: The aim of this study was to determine prevalence and antimicrobial susceptibility profiles of thermotolerant Campylobacter strains in retail raw meat products. 
Methods: During a 4-month period from November 2006 to April 2007, a total of 540 raw meat samples were collected from beef (n=227), sheep (n=114), goat (n=92), chicken (n=60) and pork (n=47) and analyzed for Campylobacter spp. 
Results: Campylobacter spp. were isolated from 50 (9.3%) out of 540 meat samples. The highest prevalence (21.7%) was recorded in chicken meat, followed by sheep meat (10.5%), pork meat (8.5%), goat meat (7.6%) and beef (6.2%). Among the isolates, 39 (78%) were identified to be C. jejuni, 9 (18%) were C. coli and 2 (4%) were C. lari. Lower resistance rates (2-6%) were observed for amoxicillin, chloramphenicol and erythromycin than (10-20%) for ampicillin, gentamicin, kanamycin, streptomycin and tetracycline. Multidrug resistance to two or more drugs was detected in 20% of strains. 
Conclusion: Raw meat from food animals could serve as potential source of campylobacter, indicating possible risks of infection to people through the consumption of raw/under-cooked meat. Low percentages of resistance to most antimicrobial agents tested in this study may be the indirect result of low/no usage of these agents as a growth promoter or treatment in food animals in the Ethiopian animal farm setting. [Ethiop.J.Health Dev. 2008;22(2):195200]

/pdf/prevalence-and-antimicrobial-susceptibility-profiles-of-1on3e122zo.pdf

Prevalence and antimicrobial susceptibility profiles of thermotolerant Campylobacter strains in retail raw meat products in Ethiopia

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Prevalence and antimicrobial susceptibility profiles of thermotolerant Campylobacter strains in retail raw meat products in Ethiopia