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BAM: Campylobacter Return to BAM table of contents1 January 2001 Bacteriological Analytical ManualChapter 7Campylobacter Authors: Jan M. Hunt, Carlos Abeyta and Tony Tran Revision History: Updated and revised: 2000-DEC-29 Media Instructions Modified on 2001-MAR-08 Isolation of Campylobacter Species from Food and Water Campylobacter is considered by many to be the leading cause of enteric illness in the United States (20,26). Campylobacter species can cause mild to severe diarrhea, with loose, watery stools often followed by bloody diarrhea (7,20). C. jejuni, C. coli, and C. lari account for more than 99% of the human isolates (C. jejuni 90%). Other species have been associated with human illness in recent years (7,17,18,23,26,27). Campylobacter species are highly infective. The infective dose of C. jejuni ranges from 500 to 10,000 cells, depending on the strain, damage to cells from environmental stresses, and the susceptibility of the host (4,6,7,20,27). Only the mesophilic C. fetus is normally invasive. Thermophilic species (optimum 42°C) such as C. jejuni are occasionally invasive. The infections are manifested as meningitis, pneumonia, miscarriage, and a severe form of Guillain-Barré syndrome (6,20). Thermotolerant strains of C. fetus that grow at 42°C have been isolated from patients (17). Campylobacters are carried in the intestinal tract of a wide variety of wild and domestic animals, especially birds. They can establish a temporary asymptomatic carrier state, as well as illness, in humans. This is especially prevalent in developing countries (20). Consumption of food and water contaminated with untreated animal or human waste accounts for 70% of Campylobacter-related illnesses each year. The foods include unpasteurized milk, meats, poultry, shellfish, fruits, and vegetables, (1,8-11,17,19,20,22, 25,26). C. jejuni can survive 2-4 weeks under moist, reduced-oxygen conditions at 4°C, often outlasting the shelf life of the product (except in raw milk pro