Campylobacteriosis Affects 1.3M in US Annually, Caused by Undercooked Poultry
Enteric campylobacteriosis, a common cause of diarrhea and intestinal infections worldwide, affects over 1.3 million people in the U.S. annually. This bacterial infection, primarily caused by Campylobacter jejuni, often results from consuming undercooked poultry or contaminated food and water.
The bacteria, Campylobacter, typically enters the body through the mouth and travels to the small intestine, causing symptoms like diarrhea, abdominal pain, fever, and dehydration within two to three days. Diagnosis involves a stool culture to identify the bacteria, with red and white blood cells in stool indicating infection.
Prevention involves practicing good kitchen hygiene, cooking meat thoroughly, washing hands regularly, and avoiding unpasteurized milk. Those working around poultry are at increased risk. Although treatment is usually not required, antibiotics may be prescribed if taken early. Complications, though rare, can include Guillain-Barre syndrome and post-infectious arthritis.
Enteric campylobacteriosis, a widespread intestinal infection, is primarily caused by consuming undercooked poultry or contaminated food and water. While treatment is often not necessary, prevention through good hygiene practices is key. Those at higher risk, such as those working around poultry, should take extra precautions.
