Campylobacter and Salmonella

Foodborne Infections:

Leading Causes of Foodborne Infections

Norovirus Campylobacter Salmonella

Foodborne infections caused by Campylobacter

Campylobacter
Genus Campylobacter
16 species and 6 subspecies

C. jejuni and C. coli are most common cause of human diarrheal disease worldwide
First recognized in 1979

Gram-negative, motile, nonsporulating, spiral rod-shaped bacterium Microaerophilic Fragile cells

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Campylobacter growth requirements

Microaerophilic environment of ~ 5% oxygen, 8% CO2, and 87% N2 for growth Mesophilic - growth temp: 32 - 45C, with optimum ~42C Prefer amino acids to carbohydrates for nutrient source Grow slowly and are poor competitors

Campylobacter Growth Requirements

Sensitive to:
Oxygen NaCl low pH temperature Drying

Survive well during refrigeration and for months in the frozen state Difficult to culture in the laboratory
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Natural Habitat of Campylobacter

Enteric M/O

Skin/feathers
Presence of Campy: 105 cfu/carcass rinse Effectiveness of santizer or hot-water dips:

Presence of Campylobacter in food

Raw meats (beef, lamb, pork, chicken, and turkey), milk, eggs, vegetables, mushrooms, and clams

In heat-processed food, their presence in heatprocessed food is due to post-processing contamination or improper heat treatment

Disease caused by Campylobacter

Campylobacteriosis Onset: 2-5 days after consumption of contaminated food Duration: 2-3 days Infective dose: Very low 500 cells Target population: Everyone Primary symptoms: Abdominal cramps, profuse diarrhea, nausea, vomiting and fever occasional bloody diarrhea Secondary symptoms: fever, headache, and chills Rarely fatal
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Campylobacter Mechanism of Pathogenesis

Flagella Campylobacter

CDT toxins

Inflammation, Cell damage, Diarrhea

Chemotaxis and motility

Invasion and entrapment inside the vacuole

Loss of absorptive microvilli

Fig 25.5, Ray and Bhunia

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Complications Resulting from Campylobacteriosis

Guillian-Barre Syndrome
Antibody production against Campylobacter antigen Impaired nerve function and ascending paralysis

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Complications Resulting from Campylobacteriosis

Reiters Syndrome
Arthritis

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Diagnosis of Campylobacteriosis
Rarely diagnosed in the past
We just recently became aware that this is the leading cause of bacterial foodborne illness Difficult to grow in the lab Easier to detect with DNA-based methods

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Treatment for Campylobacteriosis

Usually self-limiting
Palliative therapy: hydration, rest

Antibiotics can shorten duration of infection

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Prevention of Campylobacteriosis
On farm:
Reducing animal carriage of Campylobacter
Difficult Sanitation Prevention of carcass/egg contamination

At home:
Avoid cross contamination Thoroughly cook poultry products AVOID CROSS CONTAMINATION
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Foodborne Infections caused by Salmonella

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Salmonella
Gram-negative Motile rods Facultative anaerobes Nonsporulating Mesophilic Temp range of 546C, with optimum of 35-37C

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Salmonella - Nomenclature
Genus- Salmonella Species - enterica and bongori Subspecies of S. enterica Enterica, Salamae, Arizonae, Diarizonae, Houtenae, Bongori Serovar (aka serotype) Typhimurium, Enteriditis, etc.

Serovar based on antigen types

Antigen: molecule that stimulates an immune response in the host O Antigen somatic antigen H Antigen- flagellar antigen K Antigen capsular antigen
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Salmonella - Nomenclature
Example: Salmonella enterica subsp. enterica Typhimurium

Over 2000 serotypes belong to the subspecies enterica, and all of them are pathogenic to humans.

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Salmonella species, subspecies, serotypes, and their usual habitats

Salmonella species and subspecies No. of serotypes within subspecies 1,454 489 94 324 70 32 Usual habitat Warm-blooded animals Cold-blooded animals and the environmentb Cold-blooded animals and the environment Cold-blooded animals and the environment Cold-blooded animals and the environment Cold-blooded animals and the environment
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S. enterica subsp. enterica S. enterica subsp. salamae S. enterica subsp. arizonae S. enterica subsp. diarizonae S. enterica subsp. houtenae S. enterica subsp. bongori

Salmonella growth requirements and sensitivities

aW > 0.94 required for growth pH > 4.5 required for growth Sensitive to heat destroyed by cooking, pasteurization and greater thermal treatments Dont cause spoilage
Can grow in foods without changing quality
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Natural Habitat and Presence of Salmonella in Food

All Salmonella enterica Food association
Intestines of mammals, especially poultry

Poultry, beef, pork, lamb, raw milk and dairy products, eggs, produce Presence in meat/poultry products and produce fecal contamination Presence in eggs usually a different story

Most common culprits

S. Typhimurium poultry/meat, some produce S. Enteriditis eggs Others S. Tennesee, S. Dublin, etc.. New outbreaks with produce and some meat/poultry
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Contamination of Eggs with S. Enteritidis

S. Enteriditis translocates from intestine of laying hen to the ovary and oviduct Natural internal contamination of eggs

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Disease caused by Salmonella

Salmonellosis Onset: 8-24h after consumption of contaminated food Duration of illness: 2-3 days Infective dose > 105 cells Target population: Everyone, but higher in YOPIs Primary symptoms: Gastroenteritis
Nausea , Vomiting, abdominal cramping, diarrhea (sometimes bloody), fever

Secondary symptoms: chills, aches Mortality rate:

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Salmonella Mechanism of Pathogenesis in Intestinal Epithelium

Fig 25.1, Ray and Bhunia

Step 1 Salmonella binds to intestinal epithelial cell, induces membrane ruffling, and then invades

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Salmonella Mechanism of Pathogenesis in Intestinal Epithelium

Step 2 Salmonella multiplies inside host vacuole Step 3 Salmonella secretes pathogenic factors into host cytoplasm using a Type Three Secretion System Results:

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Salmonella Evasion of Host Immune System

Salmonella can enter macrophages
Via passage from epithelial cells or via entering M-cells

Bacterium survives inside of macrophages and can travel to other areas of the body

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Salmonella - Pathogenesis Overview

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Diagnosis of Salmonella
Easier to detect than Campylobacter Collection of fecal samples from infected individuals Collection of food samples Detection
culturing in lab DNA-based detection (PCR)

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Treatment for Salmonellosis

Rehydration, rest Antibiotics for severe cases Patients may be hospitalized

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Prevention of Salmonellosis
On farm: Reducing animal carriage of Salmonella
Sanitation Subtherapeutic antibiotics, Probiotics, reduction of stress

At home:
Thoroughly cook poultry products Proper cooling AVOID CROSS CONTAMINATION
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