Campylobacter jejuni belongs to the family Helicobacter, including 14 species, of which the fetal subspecies of Campylobacter fetus, Campylobacter jejuni, and Campylobacter coli are associated with human infections, while the Campylobacter jejuni subspecies is most closely related to food poisoning.
When Campylobacter jejuni inoculated into vacuum-packed processed turkey meat, the number of bacteria decreased after 28 days of storage at 4 degrees Celsius, but a considerable number of bacteria were still alive. Campylobacter jejuni can survive for 5 weeks in water and 4 weeks in feces excreted by humans or animals.
Milk and meat are rich in high-quality proteins and minerals, but in the process of food production and circulation, these two types of food are easily contaminated by Campylobacter jejuni, and eating contaminated food will cause food poisoning.
Campylobacter jejuni food poisoning is partly infectious food poisoning caused by the invasion of a large number of live bacteria into the intestine, and is partly associated with heat-sensitive enterotoxin.
Campylobacter jejuni in food comes mainly from animal feces, followed by healthy carriers. Tools, containers, etc. that handle meat contaminated with Campylobacter jejuni can also cause cross-contamination of cooked food if not thoroughly sterilized.
When food contaminated with Campylobacter jejuni is consumed without thorough disinfection before eating, Campylobacter jejuni food poisoning occurs.
The incubation period for Campylobacter jejuni food poisoning is generally 3-5 days, 1 day for shorter and up to 10 days for the elderly. Clinical manifestations are dominated by gastrointestinal symptoms, mainly manifested by sudden abdominal pain and diarrhea.
Abdominal pain is usually abdominal cramps, diarrhea is generally watery or mucus stool, severe patients have bloody stools, diarrhea more than ten times, diarrhea with putrid smell.
Especially when there is bacteremia, fever (body temperature can reach 38 to 40 degrees Celsius), but there are also patients who only have diarrhea symptoms and no fever.
In addition, symptoms such as headaches, fatigue, and vomiting can occur, and severe cases can lead to death. In mass outbreaks, it can occur in all age groups, and in sporadic cases, children are sicker than adults. If you experience the above symptoms, consult a doctor promptly.
1. According to the epidemiological investigation, determine the relationship between the onset of the disease and food, and then make a preliminary diagnosis according to the clinical manifestations.
2. Diagnosis of etiology is based on bacteriological tests and serological tests.
3. After the diagnosis is confirmed, antibiotics are generally used for treatment clinically, and symptomatic treatment and supportive treatment will also be used.
1. Heat food thoroughly
Campylobacter jejuni is not heat-tolerant, and Campylobacter jejuni in milk and dairy products can be killed under pasteurized conditions. Therefore, the key point to prevent Campylobacter jejuni food poisoning is to avoid eating foods that are not cooked thoroughly or are not sufficiently sterilized, especially milk and dairy products.
In addition, meat and meat products should be fully heated, and when cooking, they should be cooked thoroughly, so that it is advisable to heat until there is no blood and water.
2. Do not drink fresh milk that has not been sterilized
Pasteurized or autoclaved milk or dairy products should be purchased from regular manufacturers to prevent Campylobacter jejuni food poisoning.
*This article is from Dr. Ma Health Group - Yan Xinyu Master Student
*The image in this article is from the Internet
· Dean of the Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Professor, Doctoral Supervisor
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