Poultry as A Source and Reservoir for Campylobacteriosis

Abstract

Gastrointestinal infection due to Campylobacter has been increasing throughout the world especially in developing countries where hygienic measures are compromising. In this review we have focused on the poultry role as source and reservoir for campylobacter infection compared with other meat sources. Contamination of Campylobacter starts from the surroundings of poultry flocks leading to its colonization subsequently transfer from poultry food chain to consumers through handling of raw or improperly cooked meat. Prevalence of Campylobacter is high in those regions where poultry production or consumption is high i.e., in European countries. Campylobacter infection has spread along with development of the poultry industry in the world as poultry is the main source of spread for Campylobacter species. Traveling to those areas where Campylobacter is prevalent is major risk factor for its spread. Increase in antimicrobial resistance in Campylobacter due to over use of medicines both in meat producing animals and humans is a disturbing situation for Public Health. Aim of intervention studies is to control colonization of Campylobacter at farm level that has proved to be promising outcomes in many countries. Proper biosecurity of farm and awareness programs for workers and consumers is necessary for control of infection. Proper batching, slaughtering, evisceration, packing, handling and cooking are also contributing factors to control of infection. Decreasing the over or unnecessary use of medicine is vital to avoid antimicrobial resistance in all types of bacteria. Although poultry is a major source along with some other meat for campylobacteriosis in humans but our surroundings i.e., untreated drinking water, sea food, direct contact with pets or commercial animals and some other sources that need to be studied are contributing to Campylobacter infection.