Campylobacter: understanding its role as the primary bacterial cause of food-borne illnesses – current state of knowledge

Introduction Campylobacteriosis, caused primarily by Campylobacter jejuni and Campylobacter coli, is a significant public health concern worldwide. Since 2007 it has been the most frequently reported zoonotic disease in humans across the European Union. Campylobacteriosis is also the leading cause of bacterial diarrhea.   Aim of the study This review aims to provide a comprehensive overview of the epidemiology, clinical manifestations, transmission dynamics, diagnostic approaches, and prevention strategies associated with Campylobacter infections.   Brief description of the state of knowledge The transmission of Campylobacter spp. typically occurs via the fecal-oral route, with contaminated food, especially poultry, and water serving as common sources of infection. Notably, Campylobacter infections exhibit distinct seasonal patterns and demographic trends, with children and young adults being particularly susceptible. Clinical manifestations range from mild gastrointestinal symptoms to more severe complications, such as reactive arthritis, and Guillain-Barré syndrome. Diagnosis usually relies on microbiological testing. Some of these methods require specialized cultivation techniques, with challenges posed by the phenotypic diversity of Campylobacter species.   Summary Effective surveillance and prevention strategies are essential for mitigating the burden of campylobacteriosis and its associated sequelae on both individual and population health.  Current research focuses on improving preventive measures, underscoring the importance of advancing public health strategies, and further studies into the epidemiology, pathogenesis, and treatment options. These efforts are crucial for effectively addressing Campylobacteriosis and reducing its effects on human health and agriculture.