Bacteria Genomes - CAMPYLOBACTER JEJUNI

Campylobacter jejuni is a Gram-negative slender, curved, and motile rod. It is a microaerophilic organism, which means it has a requirement for reduced levels of oxygen. It is relatively fragile, and sensitive to environmental stresses (e.g., 21% oxygen, drying, heating, disinfectants, acidic conditions). Because of its microaerophilic characteristics the organism requires 3 to 5% oxygen and 2 to 10% carbon dioxide for optimal growth conditions. This bacterium is now recognised as an important enteric pathogen.

Before 1972, when methods were developed for its isolation from faeces, it was believed to be primarily an animal pathogen causing abortion and enteritis in sheep and cattle. Surveys have shown that C. jejuni is the leading cause of bacterial diarrheal illness in the United States.

Although C. jejuni is not carried by healthy individuals in the United States or Europe, it is often isolated from healthy cattle, chickens, birds and even flies. It is sometimes present in non-chlorinated water sources such as streams and ponds.

Campylobacter jejuni grows best at the body temperature of a bird, and seems to be well adapted to birds, who carry it without becoming ill. The bacterium is fragile. It cannot tolerate drying and can be killed by oxygen. It grows only if there is less than the atmospheric amount of oxygen present. Freezing reduces the number of Campylobacter bacteria present on raw meat.

Campylobacteriosis is the name of the illness caused by C. jejuni. It is also often known as campylobacter enteritis or gastroenteritis. Typical symptoms of C. jejuni foodborne illness include severe abdominal pain, diarrhea, fever, nausea, headache, and muscle pain.

References:

Nature 403(6770):665-8 (2000)
FEMS Microbiol Lett 2002, 212 (1):77-85
http://vm.cfsan.fda.gov/~mow/chap4.html
http://www.sanger.ac.uk/Projects/C_jejuni/
PLoS Biol. 3 (1), doi 10.1371/journal.pbio.0030040 (2005)