• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.121-133
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• 2020

Campylobacter spp. are a type of microaerophilic bacteria that cause human foodborne illnesses worldwide. Among the various types of Campylobacter spp., Campylobacter jejuni and Campylobacter coli account for 90% of foodborne campylobacteriosis. Generally, poultry meats are known to be a primary cause of campylobacteriosis; however, several other types of foods have also been reported to cause campylobacteriosis. Particularly, raw milk has been directly linked to Campylobacter infections among many foodborne illnesses, and cases of campylobacteriosis caused because of the ingestion of unpasteurized raw milk have been recorded worldwide. This review reports (1) general information, history, and nomenclature of Campylobacter spp., (2) epidemiology of Campylobacter spp., (3) detection of Campylobacter spp. from foods including milk and dairy products, and (4) review of methods for controlling the growth Campylobacter spp.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.674-682
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• 2015

The objective of this study was to evaluate the risk of illness from Campylobacter spp. on ham. To identify the hazards of Campylobacter spp. on ham, the general characteristics and microbial criteria for Campylobacter spp., and campylobacteriosis outbreaks were investigated. In the exposure assessment, the prevalence of Campylobacter spp. on ham was evaluated, and the probabilistic distributions for the temperature of ham surfaces in retail markets and home refrigerators were prepared. In addition, the raw data from the Korea National Health and Nutrition Examination Survey (KNHNES) 2012 were used to estimate the consumption amount and frequency of ham. In the hazard characterization, the Beta-Poisson model for Campylobacter spp. infection was used. For risk characterization, a simulation model was developed using the collected data, and the risk of Campylobacter spp. on ham was estimated with @RISK. The Campylobacter spp. cell counts on ham samples were below the detection limit (<0.70 Log CFU/g). The daily consumption of ham was 23.93 g per person, and the consumption frequency was 11.57%. The simulated mean value of the initial contamination level of Campylobacter spp. on ham was −3.95 Log CFU/g, and the mean value of ham for probable risk per person per day was 2.20×10⁻¹². It is considered that the risk of foodborne illness for Campylobacter spp. was low. Furthermore, these results indicate that the microbial risk assessment of Campylobacter spp. in this study should be useful in providing scientific evidence to set up the criteria of Campylobacter spp..

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.753-759
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• 2008

The principal objective of this study was to develop the optimum oligonucleotide primers for the simple detection of Campylobacter in food samples. In order to achieve this goal, a variety of oligonucleotide primers were designed via the modification of 16S rDNA, ceuE and mapA sequences of Campylobacter. Through the subsequent analysis of the specificity and sensitivity of primers, two types of oligonucleotide primers, CB4 and CJ1, were selected for Campylobacter genus-specific and C. jejuni species-specific primers, respectively. The detection limit was found to be $10^0{\sim}10^1$ cells per reaction with the prepared cell suspension, however, the sensitivity in the meat samples was less, at $10^1{\sim}10^2$. We suggested that PCR inhibitors such as hemoglobin or immunoglobulin in pork or beef influenced.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.258-263
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• 2001

Campylobacter spp. isolated and identified from the raw chicken carcasses in food service, were characterized. Total bacterial counts on the skins of raw chicken were 10$^4$~10$^{6}$ CFU/g and a total of 205 strains were primarily isolated after enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Among them, twenty eight strains of Gram-negative, catalase-positive and oxidase-positive were further isolated by the determination of biochemical characteristics. Only sixteen strains of them were finally identified as Campylobacter with PCR of pA and pB primers. Nine strains, more than half of them, have grown at 42$^{\circ}C$ and $25^{\circ}C$ and seven strains defined as thermophilic Campylobacter grew not at $25^{\circ}C$, but at 42$^{\circ}C$. Therefore, more careful management of food safety for raw chicken is needed in food service. Particularly, we should concern the raw chicken carcasses with high bacteria contamination, more them 10$^{5}$ CFU/g, which possibly includes Campylobacter spp. grown at low temperature.

• Kosin Medical Journal
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• v.33 no.2
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• pp.150-158
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• 2018

Objectives: Although Campylobacter is the main cause for bacterial acute gastroenteritis (AGE), there has been no notable clinical research into it, especially for Korean children. In this study, we share our experience of clinical, laboratory and image findings with Campylobacter AGE. Methods: Between May 2013 and June 2016, children diagnosed as having Campylobacter AGE were retrospectively enrolled in our study. Campylobacter AGE was considered diagnosed when a patient had symptoms of bacterial AGE and a positive Campylobacter result in stool using multiplex PCR. Results: Among 539 patients with suspected bacterial AGE, 31 (5.8%) patients had a positive result for Campylobacter. The average age of the 31 patients was $10.2{\pm}5.0$ years with a range between 1.1 and 16.9 years. Eighteen (58%) of the total patients were hospitalized between June and August. Diarrhea (93.5%), abdominal pain (83%) and fever (83%) were common symptoms. For 20 patients (65%), diarrhea lasted for less than three days, and fever lasted for 2.1 days on average. Among the 20 patients subjected to imaging studies, 12 patients (60%) showed bowel wall thickening on the right side of colon. In blood tests of 30 patients, 22 (73%) and 29 (97%) patients exhibited leukocytosis and elevated C-reactive protein, respectively. During treatment for Campylobacter AGE, prediagnostic empirical antibiotics were used for 6 (19%) patients. All patients recovered without complications. Conclusions: Among the children with suspected bacterial AGE, 5.8% had a positive result on Campylobacter in stool using multiplex PCR. Therefore, we observe that Campylobacter AGE should be considered in school-age children who have diarrhea, fever, and abdominal pain.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.4
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• pp.346-356
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• 2021

Purpose: Campylobacter species are currently the most common cause of bacterial gastroenteritis. In Lebanon, Campylobacter infection occurrence is underdiagnosed owing to the lack of specific culture and rapid test kits, particularly among children. This study aimed to evaluate the prevalence, laboratory findings, and clinical characteristics of Campylobacter infection in hospitalized children with acute gastroenteritis in South Lebanon. Methods: We conducted a 6-month retrospective cohort study between January and June 2018, including 291 children aged between 1 month and 12 years, who were admitted to a tertiary healthcare center in South Lebanon. The medical files of the patients were reviewed to retrieve the required clinical information, including clinical and laboratory data. Results: The prevalence of campylobacteriosis agents in pediatric patients with acute gastroenteritis is 12.02%. Patients infected with Campylobacter had more severe acute gastroenteritis than Campylobacter-negative patients and often presented with high-grade fever, diarrhea episodes more than six times per day, diarrhea lasting for more than five days, and dehydration. Indeed, children with high-grade fever (≥38.5℃) were five times more likely to test positive for Campylobacter than those with low-grade fever. In addition, the results showed a higher Vesikari score for the majority of Campylobacter-positive patients with severe acute gastroenteritis compared to a moderate profile for Campylobacter-negative patients. Conclusion: The present study findings highlight that Campylobacter infection is frequent among children with acute gastroenteritis. Therefore, the detection of Campylobacter should be carried out for the diagnosis of human gastroenteritis in Lebanon, along with the detection of routine enteropathogens.

• Korean Journal of Veterinary Service
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• v.30 no.1
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• pp.77-84
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• 2007

The present study was carried out to investigate the incidence of Campylobacter spp. from the chicken carcasses in slaughterhouse. A total of 9 strains were primarily isolated from enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Nine of Gram-negative, catalase-positive and oxidase-positive strains were further isolated by the determination of biochemical characteristics and finally identified as Campylobacter jejuni with HIP 400F and HIP l134R primers. Therefore, this PCR method proved to be useful as a routine diagnostic test for the Campylobacter detection and confirmation of C. jejuni and C. coli in naturally contaminated poultry samples.

• Korean Journal of Veterinary Research
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• v.29 no.3
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• pp.291-301
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• 1989

To investigate the epidemiological trait of intestinal diseases of animals caused by thermophilic Campylobacter spp., isolation of etiological agent was carried out. Isolated Campylobacter spp. were biotyped, serotyped and the susceptibility of the isolates to antimicrobial agents were examined. Th results were as follows. 1. Isolation rates of Campylobacter spp. from 649 fecal materials of 208 cattle, 300 pigs and 141 chickens were 25.5%, 23.7% and 38.3%, respectively. 2. The majority of the 130 isolates of C jejuni was classified as biotype I(50.6%) and biotype II (34.6%). Most of the 46 isolates of C coli were biotype I (71.7%). 3. Isolated C jejuni strains showed 14 different serotype, and serotype 4, 26, 36 were most frequent. Isolated C coli strains showed 5 different serotype and serotype 31 and 21 were relatively common. 4. Isolated Campylobacter spp. were highly susceptible to nalidixic acid, amikacin, gentamicin, colistin and chlorampehnocol.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1314-1317
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• 2011

To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions including hard scalder water ($55^{\circ}C$), soft scalder water ($45^{\circ}C$) and chiller water, were applied as follows: i) a control treatment with no salt and no electric treatment, ii) a PEF only treatment, iii) a PEF treatment with 0.5% salt water, and iv) a PEF treatment with 1% salt water treatment. The use of PEF in hard scalding water showed an effect of reducing Campylobacter when compared to the control during the 200 s timeframe. With the addition of salt, the intervention caused at least 5.81 log CFU/ml reduction of Campylobacter counts after 200 s of PEF exposure. Similar effects were observed under soft scalding conditions. Campylobacter reductions were evident under chilling conditions with up to 2.00 log for PEF only, 5.77 log for PEF+0.5% salt and 2.69 log for PEF+1% salt treatment in water. Therefore, the current PEF setting for the scalder and chiller water can be successfully used to reduce pathogenic loads of Campylobacter on broiler chicken carcasses, and further research may be necessary to apply it in the poultry processing industry.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.1-7
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• 2021

This mini review focuses on foodborne illnesses and outbreaks caused by food-producing animals because statistical information of the foodborne illnesses is important in human health and food industry. Contaminated food results in 600 million cases of foodborne diseases and 420,000 deaths worldwide every year. The world population is currently 7.8 billion, and 56 million people die every year; of these, every year, 7.69% of people experience foodborne diseases, and 7.5% of annual deaths (56 million deaths) was died by foodborne illness in the world. A majority of such patients are affected by norovirus and Campylobacter. Listeria monocytogenes is the most fatal. In the United States, except for those caused by Campylobacter, the number of foodborne diseases did not decrease between 1997 and 2017, and cases caused by Toxoplasma gondii are still being reported (9 cases in 2017). The percentage of foodborne illnesses caused by food-producing animals was 10.4%-14.1% between 1999 and 2017 in the United States. In Europe, foodborne illnesses affect 23 million people every year and cause approximately 5,000 deaths. Europe has more Campylobacter- and Salmonella-related cases than in other countries. In Australia, the highest number of cases are due to Campylobacter, followed by Salmonella. In Korea, Escherichia coli followed by norovirus. Campylobacter- and Clostridium perfringens-related cases have been reported in Japan as well. This review suggests that Campylobacter, Salmonella, L. monocytogenes, and E. coli, which are usually isolated from animal-source food products are associated with a high risk of foodborne illnesses.