C. jejuni
| Campylobacter jejuni | |
|---|---|
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| Campylobacter jejuni | |
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Epsilonproteobacteria |
| Order: | Campylobacterales |
| Family: | Campylobacteraceae |
| Genus: | Campylobacter |
| Species: | C. jejuni |
| Binomial name | |
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Campylobacter jejuni (Jones et al., 1931) Veron & Chatelain, 1973 |
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Campylobacter jejuni (CAM-puh-low-back-ter juh-JUNE-eye) is one of the most common causes of food poisoning in the United States and in Europe. The vast majority of cases occur as isolated events, not as part of recognized outbreaks. Active surveillance through the Foodborne Diseases Active Surveillance Network (FoodNet) indicates that about 14 cases are diagnosed each year for each 100,000 persons in the population. The European Food Safety Authority estimated in 2011 that there are approximately nine million cases of human campylobacteriosis per year in the European Union.Campylobacter jejuni is in a genus of bacteria that is among the most common causes of bacterial infections in humans worldwide. The name means "curved rod", deriving from the Greek campylos (curved) and baktron (rod). It has been noted that there "is wide diversity in the genus. The species are metabolically and genetically different to the extent that one can question whether one genus is adequate to house all of the species." Of its many species, C. jejuni is considered one of the most important from both a microbiological and public health perspective.
C. jejuni is also commonly found in animal feces. Campylobacter is a helical-shaped, nonspore-forming, Gram-negative, microaerophilic, nonfermenting bacterium forming motile rods with a single polar flagellum, which are also oxidase-positive and grow optimally at 37 to 42 °C. When exposed to atmospheric oxygen, C. jejuni is able to change into a coccal form. This species of pathogenic bacteria is one of the most common causes of human gastroenteritis in the world. Food poisoning caused by Campylobacter species can be severely debilitating, but is rarely life-threatening. It has been linked with subsequent development of Guillain–Barré syndrome, which usually develops two to three weeks after the initial illness. Individuals with recent C. jejuni infections develop Guillain-Barré syndrome at a rate of 0.3 per 1000 infections, about 100 times more often than the general population.
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Wikipedia