lecture 28: campylobacter

why is diarrhea a threat

dehydration

global causes of diarrheal diseases (4)

E. coli, V. cholera, Salmonella, and Camplyobacter

campylobacter US concern (illness, hospital, death)

4th, 3rd, 5th

campylobacter jejuni gram

negative

campylobacter jejuni shape

curved/ spiral

campylobacter jejuni spores?

no

campylobacter jejuni fermenter?

no

campylobacter jejuni motile?

yes

campylobacter jejuni oxygen vs no oxygen

Microaerophilic

campylobacter jejuni temp and pH requirements

survive at low temps, inactivated at 2.3 pH

campylobacter jejuni reservoirs

warm blood animals intestines, chicken, free-living amoeba, VNBC in water

what is campylobacter jejuni sensitive to?

heat treatment, desiccation, high oxygen, low pH

how much campylobacter jejuni is fouonf in chicken skin

68%

why is milk a much higher risk of campylobacter jejuni contamination than other dairy products

raw milk risk/ lack of pasteurization

campylobacter jejuni virulence factors (6)

motile via flagella, T3SS, enterotoxin, cholera-toxin, T4SS/T6SS, siderophore production (acquire iron)

primary mechanisms for invasion into non-phagocytic host cells

trigger and zipper

explain trigger mechanism

via T3SS and T4SS injection of effector proteins to trigger uptake of the bacteria into the cell

explain zipper mechanism

high affinity binding to the host cell plasma membrane and the membrane engulfs it via cytoskeleton

campylobacter jejuni mechanism in host

break down DNA with CDT, captured through macrophage

Guillian Barre syndrome

autoimmune and humoral immune responses triggered by Campylobacter, causes ascending paralytic disorder affecting peripheral nervous system

how to control campylobacter jejuni in processing

security/hygiene measures of equipment and staff, immune strategy via immunization and vaccination, nutritional strategy by adding fatty acids, plant derived products, probiotics, bacteriocins, or bacteriophages

how to control campylobacter jejuni in home

chilling food below 5°C, cooking poulty to completion, never wash poultry, avoid cross contamination, wash hands, utilize disinfectants