Review on Some Virulence Factors Associated with Campylobacter Colonization and Infection in Poultry and Human| Biomed Grid

Campylobacter is one of the most important four global diarrheal diseases. It is considered to be the most common bacterial cause of human gastroenteritis in the world causing a disease called Campylobacteriosis. In developing countries, Campylobacteriosis in children under the age of 2 years are especially frequent and sometimes resulting in death [1]. Mainly C. jejuni and C. Coli are well recognized causes of human campylobacteriososis with symptoms ranging from mild watery diarrhea to serious neuropathies [2]. Poultry (particularly chicken and contaminated raw chicken carcasses) is considered to be the main source for human campylobacteriososis. Other sources such as water, raw milk, Cattle, sheep, pigs, cats, dogs, vehicles, rodents and insects are known as possible sources for not only human but also poultry Campylobacteriosis. After being colonized by Campylobacter spp. Chicken in contrast to human, do scarcely develop pathological lesions [3]. The high body temperature of Poultry species provides an optimal environment for the growth of thermophilic Campylobacter species particularly C. jejuni and C. coli which make poultry constitute the main source of human Campylobacteriosis [4] Campylobacter spp. are Gram negative rods, 0.5 - 8μm long and 0.2 - 0.5μm wide with characteristically curved, spiral, or S-shaped cells; coccal forms may be seen under sub-optimal conditions. They generally have a single polar unsheathed flagellum at one or both ends. The motility of the bacteria is characteristically rapid and darting in corkscrew fashion, a feature by which their presence among other bacteria can be detected by phase-contrast microscopy [5,6].