Campylobacter

Campylobacter is one of Bactérie S Gram-negative S causing of the food poisonings.

Infection

The disease caused by the Campylobacter has one incubation period from two to five days, and appears mainly by Fièvre, pains abdominal and Diarrhée. More rarely, of the post-infectious complications can occur: reactive arthritis, syndrome of Guillain-Barred (a serious form of paralysis), etc

The diagnosis rests on the insulation of the stock in the saddles on selective mediums in atmosphere impoverished of oxygen.

The tank is animal (especially poultries). The transmission is mainly food after contaminated food consumption, soups or insufficiently not cooked (chicken, pig, milk, etc) or of water. The transmission can also be direct, interhumaine or by contact with infected animals. The disease appears in a sporadic way but can also be the cause of TIAC (collective food Toxi-infection) and must in this case being declared like such.

Culture medium

Enrichment of the campylobacter on nutritive mediums which are called Preston 1/10 and Park and Sanders 1/10, then, one insulates on mediums gélosés and selective on Skirrow or Karmali, during 24:00 with the drying oven with 42°C, finally one identifies using a biochemical gallery.

Prevalence

  • In France, they cause approximately 15  000 infections per annum (24 cases for 100  000 inhabitants), including one quizaine of death (0,02 for 100  000 hab.).

See too

References

  • (2005) Multiple Campylobacter Genomes Sequenced PLoS Biol 3 (1): e40.

External bonds

  • Key periods of health monitoring 2002, p37 (17th page) on the site of Invs

  • an article of the CDC ( C enter for D isease C ontrol) on the transmission of Campylobacter and its possible effects in the long run.

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