Campylobacter
Campylobacter
Campylobacter (/kæmpɪloʊˈbæktər/) is a genus of Gram-negative bacteria. Campylobacter species can be oxidase positive and are typically comma-shaped.
Etymology
The term "Campylobacter" comes from the Greek kampylos (curved) and bakterion (rod). This refers to the curved-rod shape of bacteria in this genus.
Description
Campylobacter species are oxidase-positive, Gram-negative bacteria which are microaerophilic, meaning they require low levels of oxygen to survive. They are typically comma or s-shaped and are motile, with a characteristic corkscrew motion.
Species
There are several species within the Campylobacter genus, including Campylobacter jejuni, Campylobacter coli, and Campylobacter lari. These species are known to cause foodborne illness in humans, often through the consumption of contaminated poultry or raw milk.
Pathogenesis
Campylobacter species are a common cause of gastroenteritis, a condition characterized by inflammation of the stomach and intestines. Symptoms can include diarrhea, abdominal pain, fever, and nausea. In rare cases, Campylobacter infection can lead to more serious conditions such as Guillain-Barré syndrome, a neurological disorder that can cause paralysis.
Prevention and Treatment
Prevention of Campylobacter infection primarily involves proper food handling and cooking practices. Treatment typically involves rehydration and, in severe cases, antibiotics such as erythromycin or ciprofloxacin.
Related Terms
- Gram-negative bacteria
- Microaerophilic
- Gastroenteritis
- Guillain-Barré syndrome
- Erythromycin
- Ciprofloxacin
External links
- Medical encyclopedia article on Campylobacter
- Wikipedia's article - Campylobacter
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