Contributing factors in food-related campylobactriosis cases: A systematic review

Introduction- Campylobacter species, especially Campylobacter jejuni and Campylobacter coli are common causesof bacterial gastroenteritis even in the developed world(۱). the transmission to humans is mainly through the fecaloralroute, which ۵۰ - ۹۰ percent of them is related to the consumption of poultry meat)۲(. .Although campylobacterinfection usually presents as a simple gastroenteritis, it can become complicated in some people(۳). It should be notedthat the burden caused by campylobacter infection is high and a lot of money is spent on them every year (includingdoctor's fees, medicine, etc.)(۴). this article intends to conduct a systematic review on Contributing factors in foodrelatedcampylobactriosis to investigate their increasing trend globally.Material and Methods- : A systematic review was conducted at PubMed, Science Direct, Scopus, and GoogleScholar to identify all studies published between January ۲۰۰۰ and September ۲۰۲۲ with the search keywords of“gastroenteritis,” “Campylobacter,” and “Campylobacterosis”. In total, ۴۳ case report article were analyzed in thisstudy.Findings- According to the case report studies, the main cause of Campylobacter infection is due to contaminatedfood that is uncooked, human-to-human contact and human-to-farm or pet animals. Also, it is mainly in the form ofgastroenteritis with symptoms such as diarrhea, fever, and abdominal pain and it is rarely complicated in people witha weak immune system and causes diseases such as pericarditis, primyocarditis and meningitis.Conclusion- Inadequate surveillance and lack of standard methods for control campylobacteriosis in the poultrysector, the main source of Campylobacter transmission to humans, contribute to increasing the prevalence ofCampylobacteriosis. Further research on rapid detection methods and focus on control and prevention factors can helpreduce Campylobacteriosis.

کلیدواژه ها:

gastroenteritis ، Campylobacter ، Campylobacterosis