Campylobacter jejuni
Compiled By: Julie A. Albrecht, Ph.D., Associate Professor
The Organism: Campylobacter jejuni is a bacteria found in the intestinal tract of animals and poultry. The organism is sensitive to oxygen, drying, freezing, salting, and acid conditions. Campylobacter jejuni can produce a heat-labile toxin. This organism is very fragile outside of the body which makes it easy to control with proper food handling practices.
Sources of the organism:
Normal microflora of most animals and poultry
Contaminated water
Infected pets
Associated foods:
Poultry
Raw meat (beef, pork, mutton)
Unpasteurized milk
Shellfish
Microorganism Characteristics:
Gram negative microaerophilic curved or
S shaped rod
Growth conditions:
Temperature range: 30-50°C (86-122°F)
Optimum Temperature: 42°C (108°F)
pH range: 4.9-9.0
Optimum pH: 6.5-7.5
Oxygen Requirement: 3-5%
Carbon Dioxide Requirement: 2-10%
Optimum Requirements: 5% Oxygen, 10% Carbon Dioxide, 85% Nitrogen
Salt Tolerance: 1.0%
The Disease: Campylobacterosis is an invasive gasteroenteritis in humans. Long term effects of this foodborne illness can be Guillain-Barre syndrome.
Symptoms include:
Abdominal cramps
Diarrhea
Headache
Watery and occasionally bloody stools
Fever
Onset time:
2-3 days
Infective Dose:
400-500 cells need to be consumed for some to become ill; Higher numbers of cells are needed for others. Host susceptibility dictates infectious dose.
Duration of symptoms:
7-10 days
Control:
- Thoroughly cook meat, poultry and fish.
- Proper sanitation of food contact surfaces and utensils.
- Proper hand washing after handling raw meat, poultry and seafood .
- Use pasteurized milk.
- Use a safe water supply.