Campylobacter spp. - a significant microbiological hazard in food. II. Lesions and infection development, pathogenic mechanisms and complications

• Autorzy: Wysok B. , Uradzinski J.
• Języki publikacji: EN

Abstrakty

EN

Infections with Campylobacter spp. occur as a result of consumption of live cells with food. In developing countries those infections are immensely common, particularly during early childhood and 5 to 10 cases can appear during the initial two years of life. The symptoms appear usually after 1-7 days from infection depending on the number of ingested cells and individual sensitivity. Characteristic symptoms of infections caused by Campylobacter spp. infrequently occurring jointly in the clinical form of the disease include: diarrhea, abdominal pain and increased temperature. In the majority of cases the disease is mild and lasts from 2 to 7 days. Usually Campylobacter are excreted with feces during a period of 7-21 days, sometimes even longer. Occasionally in the increased risk group dangerous complications may occur. They include: bacteremia, meningo-myelitis, neurological disturbances and reactive arthritis.

Słowa kluczowe

EN

food hazard; microbiological hazard; Campylobacter; infection development; pathogenic mechanism; complication; campylobacteriosis; pathogenicity; risk group

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2009
• Tom: 12
• Numer: 2
• Opis fizyczny: p.285-291,ref.

Twórcy

autor

Wysok B.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland

autor

Uradzinski J.

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