Campylobacter

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Campylobacter / (Redirected from Campylobacteriosis)
  • Gram-negative bacillus that is a common cause of foodborne illness, especially associated with undercooked poultry

Background

Microbiology

Growth Temp (ºC) Nitrate H2S Hippurate Hydrolysis Susceptibility C-19 FA Reduction Species
25 37 42 TSI Lead Acetate Paper Cephalothin Nalidixic Acid
+ + + + + R S + Campylobacter jejuni
+ + + v + R S + Campylobacter coli
+ + + + R R + Campylobacter lari
+ + v + v S R Campylobacter fetus subsp. fetus
v + v + + + S R + Campylobacter hyointestinalis
+ + + S S Campylobacter cinaedi
+ + + + S S Campylobacter upsaliensis
+ + S S Helicobacter fennelliae

Clinical Manifestations

Campylobacter jejuni Campylobacter fetus subsp. fetus
Reservoir birds, food animal cattle and sheep
Epidemiology healthy hosts of all ages, often cluster debilitated hosts, rarely clusters
Culture From feces bloodstream
Clinical Manifestations acute gastroenteritis, colitis bacteremia, meningitis, endovascular infection, abscess, gastroenteritis
Diarrhea common uncommon
Prognosis self-limited can be fatal

Complications

Management

Enteric Disease

  • Supportive care
  • Illness lasts on average 1.3 days
  • No antibiotics needed if stable; treatment suggested if high fever, bloody diarrhea, more than 8 stools per daily, prolonged illness ≥7 days
  • If requiring antibiotics, use ciprofloxacin or azithomycin for 5 days, or clarithromycin for 7 days

Extraintestinal Disease