The state of Alaska Section of Epidemiology (SOE) is investigating four recent cases of Campylobacter infection associated with drinking raw milk from an Alaska farm. According to a recent epidemiology bulletin, on June 15, 2011, SOE was notified by the Alaska State Public Health Laboratory of four Campylobacter jejuni isolates with identical pulsed-field gel
Campylobacter: the King of Foodborne Disease in the US
It is a wonder that Campylobacter doesn’t get more attention as a public health scourge. It has long ruled the international kingdom of diarrhea as the most prevalent foodborne disease worldwide–the United States too–yet the average person walking down the street has probably never heard of it. Nonetheless, Campylobacter continues to cause more illnesses than any of its bacterial brethren.
Campylobacter, like E. coli, is a family of bacteria; and there are multiple strains of it that can make you sick. Campylobacter jejuni is the most common. The illnesses that Campylobacter infections cause are called Campylobacteriosis. The CDC receives about 10,000 reports a year, but it is estimated that between two and four million people are infected annually. The effects of Campylobacteriosis, like pretty much any foodborne pathogen, can run the gamut from several days of "flu-like" symptoms to, in extreme cases, death. CDC monitoring shows that approximately 124 people die every year from Campylobacteriosis. Moreover, recent studies have shown that infection by certain bacteria, including Campylobacter, significantly increases a victim’s risk of developing ongoing, or permanent gastrointestinal problems, including post-infectious Irritable Bowel Syndrome, or even Irritable Bowel Disease (including Crohns). Finally, It is conservatively estimated that Campylobacteriosis illnesses cost $1 billion annually for medical care, lost wages, and other productivity losses.
Food is, of course, the most common vehicle for the spread of Campylobacter, and chicken is the most common food implicated. But an important fact to understand is that, even in chickens, Campylobacter is not a muscle-born bug–i.e. the bacteria lives in the intestines of chicken. Thus, contamination of chicken meat results, ultimately, from contact with chicken feces. …
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Campylobacter levels in poultry increase after transport
Researchers at Bristol University recently presented new findings regarding Campylobacter contamination in poultry populations. Professor Tom Humphrey from the University’s Department of Clinical Veterinary Science, led a new study showing that Campylobacter levels increase in the gut of chickens and other farm animals when they are transported. According to a Bristol University press release:…