A Case of Food Poisoning Caused by Campylobacter jejuni after the Ingestion of Undercooked Chicken Meal with Subsequent Development of Guillain–Barré Syndrome

Abstract

Campylobacter jejuni is one of the major bacterial strains that cause diarrhea in humans. It has been associated with many cases of food poisoning in Japan caused by eating raw, undercooked, and/or improperly prepared chicken meat, liver, and grilled chicken (Yakitori). Campylobacter jejuni is also known to be a preceding infectious pathogen of Guillain–Barré syndrome (GBS), which has a considerably negative health impact on humans. In a case of C. jejuni food poisoning that occurred at a restaurant in Tokyo (Japan) in January 2022, 1 of 4 patients with diarrhea developed GBS, which was presumed to have been caused by undercooked chicken, which has emerged as one of the most common causes of food poisoning in Japan. Moreover, C. jejuni isolates from 3 patients, including those with GBS, had the same genotypes (ST22, HS19, and LOS A). This genotype was frequently detected in patients with GBS in the authors’ previous study. Findings confirmed that the patient developed GBS due to food poisoning after consuming undercooked chicken.