The Role of Campylobacter Jejuni in Campylobacteriosis


1 icrobiologist, Food & Drug Control Laboratories and Food & Drug Laboratories Research Center, Tehran, Iran.

2 Assistant Professor of Food Hygiene & Quality Control, Food & Drug Control Laboraturies and Food & Drug Laboratories Research Center, Tehran, Iran


Campylobacter jejuni is a Gram negative, curved, motile, thermophilic and microaerophilic bacillus in Campylobacteriaceae family, which is one of the main causes of enteritis in human named campylobacteriosis. The main reservoir of Campylobacter jejuni is the alimentary tract of animals, especially chicken and turkey. Consumption of semi-cooked chicken meat, raw milk and unchlorinated water are the main routes for the transfer of this bacterium to human and causing campylobacteriosis. Two to 5 days after ingestion of contaminated food the symptoms of campylobacteriosis including fever, abdominal pain and diarrhea appear. In this food infection vomiting usually doesn’t happen and diarrhea may end to dysentery. To control this food infection, meat should be cooked completely and consumption of raw milk and unchlorinated water must be avoided.