Campylobacteriosis

• How safe is your chicken?
• 409th group student Tashpulotova Nargiza

Welcome

• My key focus today is to educate the food handlers and consumers on the impact of foodborne illness, specifically campylobacteriosis.
• Awareness and Education is the first step to Promoting Change

Campylobacteriosis

• The main focus here today, is Campylobacteriosis.
• The Causative pathogen is Campylobacter jejuni.
• The optimal host environment is the Gastrointestinal tract of poultry.

Prevalence

• 13 cases are diagnosed as campylobacteriosis each year for each 100,000 persons in the population
• Campylobacteriosis affects 2.4 million individuals each year (0.8% of the population)
• Campylobacteriosis results in 124 deaths each year
• Most Cases can be isolated to a small group of people who consumed undercooked chicken

Transmission

• C. jejuni is transmitted from warm blood animals such as poultry and cattle to humans via the ingestion of undercooked meat products, contaminated milk and contaminated water
• Highly infectious; only needs 500 organisms of C. jejuni to cause infection
• Also transmitted via the feces of pets or other infected individuals.

Symptoms

• Fever
• Headache
• Myalgias
• Diarrhea
• Cramps
• Amebic Dysentry
• Abdominal Pain

Diagnosis

• Stool Cultures
• Gram staining techniques

Treatment

• Electrolyte Replacement
• IV fluids
• Consumption of electrolytes
• Antibiotics
• Erythromycin
• Tetracycline
• Fluoroquinolone

High Risk Individuals

• Infants
• Young Adults
• Males
• Immune compromised individuals
• HIV/AIDS patients
• Travelers
• Often referred to as travelers diarrhea

Optimal Environment

• Intestine of poultry at 42˚C
• Summer Season
• Moist Environment
• Oxygen is toxic

Protection

• It is your responsibility to ensure that the food you eat, especially chicken is properly handled in order to avoid any form of transmission from product to consumer.

Sanitize Often!

• When preparing food
• Wash hands thoroughly
• Sanitize all surfaces
• Keep food covered

Avoid cross contamination

• Do not mix raw food and cooked food
• Use separate cooking tools for raw food and cooked food
• Use separate storage containers for raw food and cooked food

Well-done, is always better

• Cook food thoroughly
• Allow food to boil
• Poultry should be cooked to an internal temperature of 75 ˚C
• Ensure that the juices present are clear
• Thoroughly reheat cooked food

Use of thermometers

• Promptly refrigerate food at a temperature below 5ºC.
• Food should not be stored in the refrigerator for a long time.
• Frozen food should not be thawed at room temperature
• Promptly serve food while hot at a temperature above 60ºC.
• Reheat food thoroughly after refrigerating

Be Aware

• Ensure the restaurant passes all sanitation laws
• Ensure your food has been cooked thoroughly
• Observe the hygiene of servers
• If you can see the kitchen; take a peek
• Check Restaurant Reviews

Summary

• It only takes fewer than 500 C. jejuni organisms to cause infection
• Primary transmission is through
• Poultry
• Contaminated milk
• Contaminated water

Take home message

• Clean
• Separate
• Cook
• Chill