Abstract
Prevalence and risk factors for Campylobacter infection of chicken in peri-urban areas of Nairobi, Kenya
Highlights
Campylobacter species are the most common cause of bacterial food borne disease affecting humans in both developed and developing countries.[1]
Campylobacter jejuni was a predominant species of thermophilic Campylobacter s in all categories of chicken
Campylobacter jejuni was isolated from majority of the samples but few samples yielded C. coli
Summary
Campylobacter species are the most common cause of bacterial food borne disease affecting humans in both developed and developing countries.[1] It is estimated that 400 to 500 million cases of Campylobacter enteritis occur annually around the world.[2] Endocarditis, reactive arthritis, hemolytic uremic syndrome and septicemia are the complications that are occasionally seen.[2,3] Rare complications such as meningitis, acute cholecystitis and Guillain Barré syndrome have been reported[3,4] Human infections are mainly caused by Campylobacter jejuni and Campylobacter coli and rarely Campylobacter lari.[5] There are many possible sources of Campylobacter infection in humans including contaminated poultry meat,[6] untreated raw milk[7] and contaminated water.[8,9,10] The bacteria in the gastrointestinal tract of chicken and cattle can contaminate the carcass during slaughter and subsequently be transmitted to humans.[2] Milk can be contaminated with Campylobacter in cattle faeces during milking, while water gets contaminated with chicken or cattle feaces from the environment. The aim of this study was to Submit Manuscript | http://medcraveonline.com
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