Child Health Alert: Rising Cases of Campylobacteriosis Affecting the Young and Naive Immunity Population

Child Health Alert: Rising Cases of Campylobacteriosis Affecting the Young and Naive Immunity Population

Fighting Campylobacter jeuni: A Battle for Food Safety

Campylobacter jeuni, a common culprit of bacterial diarrhea in the US, especially affecting children under five, is a concern that's been around since the early 1900s. Becoming increasingly recognized as the reason for the human disease, campylobacteriosis, over the past few decades, its presence is mostly due to enhanced awareness and better testing techniques. Although it remains a public health issue for young children, the occurrence has remained steady for the past decade. To combat this, a comprehensive approach towards food safety from farm to table is crucial.

Identifying the Enemy:

Symptoms of this infection range from mild to severe. They typically appear within 2 to 10 days after ingestion and include diarrhea (bloody in some cases), fever, nausea, abdominal cramps, and vomiting. In extreme cases, hospitalization may be necessary and, in rare instances, death can occur[1]. Persistent symptoms and recurrence for up to three months post-infection are possible. Moreover, a severe long-term consequence associated with Campylobacter species is Guillain-Barré syndrome, which induces temporary paralysis[1].

Although most people recover within 2 to 5 days from campylobacteriosis, around 124 fatalities due to this infection occur annually in the US[1]. Each year, over 43,000 cases of this infection are reported according to the CDC, with the actual number estimated to surpass 800,000 due to underreporting[1]. Most reported cases are foodborne, and about 20% of cases are associated with travel[1].

Treating and Preventing the Infection:

Most cases improve spontaneously or require fluids to treat dehydration. Antibiotics are occasionally administered for severe cases or to shorten the infection period, especially if there is a risk of transmission to others[2]. It's essential for food handlers, caregivers, and healthcare professionals to understand when they are active carriers[2].

People with active diarrhea, particularly infants, young children, or individuals with impaired mobility, should avoid contact with well individuals. Similarly, food handlers with active diarrhea should not prepare food intended for others[2]. The Ohio Food Safety Code allows employers to restrict food handlers potentially infected with Campylobacter bacteria[2].

Keeping Campylobacter jeuni at Bay:

1. Cook meats and poultry (including ground) to safe temperatures (160 degrees F or higher)[3].
2. Use separate dishes for raw and cooked foods to prevent cross-contamination and properly clean utensils and surfaces with hot soapy water after raw poultry contact[3].
3. Refrigerate or freeze food promptly and practice good general food safety[4].
4. Drink pasteurized milk and avoid unpasteurized milk or untreated surface water[4].
5. Wash hands thoroughly with soap and water before and after handling raw food, using the toilet, changing nappies, and interacting with animals or their environments[4].

On farms, good sanitary practices should minimize the spread of the bacteria from animals and the judicious treatment of municipal water supplies are key[5].

Stay hygienic and protect your family from this pesky bacteria! For more information, check out Foodsafety.osu.edu.

References:

1. Centers for Disease Control and Prevention. (2011). Vital Signs: Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food-Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996-2010. Morbidity and Mortality Weekly, 60(22), 749-755.
2. Ohio Laws & Administrative Rules. (2019). Ohio Administrative Code, Chapter 3717-1-01. State of Ohio Uniform Food Safety Code and definitions. Legislative Service Commission.
3. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Jones, J.L., & Griffin, P.M. (2011). Foodborne Illness Acquired in the United States-Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15.
4. United States Food and Drug Administration (USFDA). (1992). Campylobacter jejuni. In The Bad Bug Book (Chapter 4).
5. Hillers, V.N., Medeiros, L.C., Kendall, P., Chen, G., & DiMascola, S. (2003). Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses. Journal of Food Protection, 66(10), 1893-1899.
6. Hughes, R.A., & Cornblath, D.R. (2005). Guillain-Barré syndrome. Lancet, 366*(9497), 1653-1666.
7. Medeiros, L.C., Jeffery, LeJeune, & Rajashekara, G. (2018). Practical measures for the control of Campylobacter jejuni in home food environments. Trends in Food Science & Technology, 76, 149-161.
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