Review on Campylobacteriosis in Ethiopia Perspective

Abstract

Campylobacteriosis is widespread worldwide infecting all warm blooded animals including human beings. Campylobacter species are a leading cause of bacterial-derived foodborne disease Campylobacter is a gram-negative comma shaped rods, microaerophilic and motile. Campylobacter jejuni and Campylobacter coli are the major cause of enteritis in human being and mainly transmitted to humans via handling and eating raw or undercooked meat, especially poultry. It causes watery diarrhea, abdominal pain, vomiting, fever, and nausea with nervous system complications in humans. Warm-blooded farm animals such as poultry, pigs, cattle and sheep are major reservoirs for Campylobacter species. Most Campylobacter infections are acquired by consuming or handling poultry, the ideal way to control the number of human infections would be to limit contamination of poultry and its products at different levels. Routine use of antibiotic prophylaxis to prevent Campylobacter infections is not recommended. In immune-competent individuals, Campylobacter enterocolitis self-limited, with mild to moderate symptoms but supportive care with oral rehydration is the preferred treatment. In Ethiopia its highly prevalent ranging from 8-13.7 in human and 9.4-72.7 in food animals. High prevalence of zoonotic Campylobacter species has been isolated from animal products and animal feaces. Therefore, consumption of raw meat, unpasteurized milk and untreated water should be avoided. Public awareness creation to minimize risk of campylobacteriosis is also very important.