Campylobacter and Yersinia

Question 1

What pathogen is considered to be the most significant and prevalent cause of food-borne illness in humans?
What are the second and third most significant bacteria?

Answer 1

1) Campylobacter spp
2) Salmonella
3) STEC (E.coli)

Question 2

What environment does Campylobacter spp like to live in?

Answer 2

• Low oxygen
• High temp (42C)
• Found in sediment, rivers, and surface water
• GIT of farm animals

Question 3

What animal species is considered to be a significant asymptomatic carrier of Campylobacter spp?

Answer 3

1) Poultry!!
2) Pigs
3) Beef

Question 4

What are the clinical signs associated with Campylobacter spp in humans?

Answer 4

• Acute enterocolitis
• diarrhea, fever, nausea, vomiting, abdominal pain
• +/- rarely partial paralysis or a reactive arthritis

Question 5

During what time of the year does infection with Campylobacter peak in humans?

Answer 5

Summer and early Autumn

Question 6

What are the 2 main Campylobacter spp associated with disease in humans?

Answer 6

C. jejuni

C. coli

Question 7

How can Campylobacter spp be killed or inactivated in food?

Answer 7

• Heat sensitive and susceptible to drying and pasteurization
• Salt intolerant
• Freezing

Question 8

What animal species is a major reservoir for Yersinia enterocolitica?

Answer 8

Pigs (tonsils > feces)

note: birds, cats and dogs are also reservoirs but only for non-pathogenic strains

Question 9

Where in the environment can Yersinia enterocolitica be detected?

Answer 9

lakes and ponds

Question 10

What are the clinical signs in humans associated with Yersinia enterocolitica infection?

Answer 10

Gastroenteritis
diarrhea +/- vomiting
fever and abdominal pain

Question 11

How can Yersinia enterocolitica be controlled in food?

Answer 11

• Heating/ cooking and pasteurization of meat and milk