Intestinal Infections of Campylobacter: A Review
Aicha El Baaboua *
Biotechnology and Applied Microbiology Team, Laboratory of Biology and Health, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan, Morocco.
Mohamed El Maadoudi
Regional Laboratory for Analysis and Research, National Office for Food Safety, Tangier, Morocco.
Abdelhakim Bouyahya
Biotechnology and Applied Microbiology Team, Laboratory of Biology and Health, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan, Morocco and Laboratory of Biochemistry-Immunology, Department of Biology, Faculty of Science, Mohammed V University, Rabat, Morocco.
Jamal Abrini
Biotechnology and Applied Microbiology Team, Laboratory of Biology and Health, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan, Morocco.
*Author to whom correspondence should be addressed.
Abstract
Campylobacter are Gram negative bacteria, ubiquitous, found in the gastrointestinal tract of warm blooded animals, including poultry and also in their nature. The most dominant species is Campylobacter jejuni, followed by Campylobacter coli. For a long time, these bacteria have been known as a pathogen of foodborne infections in the worldwide. The most cases of campylobacteriosis, which have been observed in many countries, are sporadic with a seasonal peak during the summer. Usually, the disease is benign and self-limited, manifested by fever, abdominal pain and diarrhea. Often accompanied by blood in the stools, which requires antimicrobial therapy for children, elderly and immunocompromised, but rarely for adults.
This review aims to give an overview of the historical approaches, properties, sources and different ways of transmissions of Campylobacter spp. also clarifying its pathogenesis, its treatment and the prevention against these bacteria.
Keywords: Campylobacter jejun, Campylobacter coli, campylobacteriosis, foodborne infections; poultry