Campylobacter infections, primarily caused by Campylobacter jejuni and Campylobacter coli bacteria, are a common source of bacterial gastroenteritis worldwide. These bacteria are often transmitted to humans through the consumption of contaminated food, particularly undercooked poultry, unpasteurized milk, and contaminated water. Symptoms of Campylobacter infections include diarrhea, abdominal cramping, fever, and nausea. The infection is usually self-limiting, but in severe cases, it may lead to complications such as Guillain-Barré syndrome, a rare neurological disorder. Diagnosis involves stool culture and microbiological tests to identify Campylobacter bacteria. Hydration and, in some cases, antibiotic therapy may be recommended for severe infections or those with certain risk factors. Preventive measures include thorough cooking of poultry and other meats, pasteurization of milk, and practicing good food safety and hygiene. Avoiding untreated water and ensuring proper handwashing are also essential in preventing Campylobacter infections. Given its widespread occurrence and potential complications, Campylobacter infections highlight the importance of safe food handling practices and public health measures to reduce the risk of transmission and associated health complications.
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