Category Archives: Bacteria

Eurosurveillance

Differentiation between travel-related and domestic cases of infectious disease is important in managing risk. Incubation periods of cases from several outbreaks of campylobacteriosis in Canada, Europe, and the United States with defined exposure time of less than 24 hours were collated to provide information on the incubation period distribution. This distribution was consistent across the varied outbreaks considered, with 84% (702/832) of cases having an incubation period of four days or less and 1% having an incubation period of eight days or more. The incubation period distribution was incorporated into a model for the number of travel-related cases presenting with symptom onset at given dates after return to their country of residence. Using New Zealand notification data between 2006 and 2010 for cases who had undertaken foreign travel within 10 days prior to symptom onset, we found that 29.6% (67/227 cases; 95% confidence interval (CI): 28.3–30.8%) of these cases were likely to have been domestic cases. When cases with symptom onset prior to arrival were included, the probable domestic cases represented 11.8% (67/571; 95% CI: 11.2–12.3%). Consideration of incubation time distributions and consistent collection of travel start/end dates with symptom onset dates would assist attribution of cases to foreign travel.

Clincal Infectious Diseases

Campylobacteriosis in humans, caused by Campylobacter jejuni and C. coli, is the most common recognized bacterial zoonosis in the EU and US. The acute phase is characterized by gastro intestinal  symptoms. The long-term sequelae (Guillain-Barré Syndrome, reactive arthritis and post-infectious irritable bowel syndrome)  contribute considerably to the disease burden. Attribution studies identified poultry as the reservoir responsible for up         to 80% of the human Campylobacter infections. In the EU, an estimated 30% of the human infections is associated with consumption and preparation of poultry  meat. Until now, interventions in the poultry meat production chain have not been effectively introduced except for targeted  interventions in Iceland and New Zealand. Intervention measures (e.g. biosecurity) have limited effect or are hampered by  economic aspects or consumer acceptance. In the future a multi-level approach should be followed, aiming at reducing the level of contamination of consumer products rather than complete absence of Campylobacter.

CDC  – UK Duck Liver Campylobacter Outbreak

Campylobacter­ spp.–related gastroenteritis in diners at a catering college restaurant was associated with consumption of duck liver pâté. Population genetic analysis indicated that isolates from duck samples were typical of isolates from farmed poultry. Campylobacter spp. contamination of duck liver may present a hazard similar to the increasingly recognized contamination of chicken liver.