Campylobacter Food Poisoning Essay by Neatwriter

Campylobacter Food Poisoning
This paper discusses campylobacter food poisoning, or campylobacteriosis, caused by C. jejuni.
# 62142 | 785 words | 2 sources | MLA | 2005 | US

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This paper explains that the symptoms of campylobacter food poisoning usually present within 2-5 days after the consumption of the organism and include diarrhea, which may have blood or white blood cells in it, fever, abdominal pain, nausea, headache and muscle pain. The author points out that campylobacter is commonly found in raw chicken, raw milk and non-chlorinated water; the bacteria can be destroyed, thus preventing food poisoning, by cooking chicken, pasteurizing milk, and chlorinating drinking water. The paper relates that, although they are rare, there are a number of complications associated with the disease: Reactive arthritis, hemolytic uremic syndrome, septicemia and infections of organs, meningitis, recurrent colitis, acute cholecystitis and Guillain-Barre syndrome; the estimated case/fatality ratio for all C. jejuni infections is 0.1, meaning one death per 1,000 cases.

Table of Contents
Cause and Nature
Victims and Extent of Disease
Foods and Outbreaks

From the Paper:

"While there is usually only a small population of people affected at a time, generally fewer than 50, Bennington, VT experienced a "large outbreak involving about 2,000 people while the town was temporarily using a non-chlorinated water source as a water." Dairies can be responsible for outbreaks when children become infected during field trips, or if they do not properly pasteurize the milk according to industry standards, such as the case in 1986 when 32 students of an elementary school became infected."

Cite this Essay:

APA Format

Campylobacter Food Poisoning (2005, November 12) Retrieved March 26, 2023, from

MLA Format

"Campylobacter Food Poisoning" 12 November 2005. Web. 26 March. 2023. <>