 Campylobacter jejuni
Example 1 -- Most outbreaks are small (less than 50 people), but
in Bennington, VT a large outbreak involving about 2,000 people occurred
while the town was temporarily using an non-chlorinated water source as
a water supply.
Example 2 -- In April, 1986, an elementary school child was
cultured for bacterial pathogens (due to bloody diarrhea), and C.
jejuni was isolated. Food consumption/gastrointestinal illness
questionnaires were administered to other students and faculty at the
school. In all, 32 of 172 students reported symptoms of diarrhea (100%),
cramps (80%), nausea (51%), fever (29%), vomiting (26%), and bloody
stools (14%). The food questionnaire clearly implicated milk as the
common source, and a dose/response was evident (those drinking more milk
were more likely to be ill). Investigation of the dairy supplying the
milk showed that they vat pasteurized the milk at 135°F for 25 minutes
rather than the required 145°F for 30 minutes. The dairy processed
surplus raw milk for the school, and this milk had a high somatic cell
count. Cows from the herd supplying the dairy had C. jejuni in
their feces. This outbreak points out the variation in symptoms which
may occur with campylobacteriosis and the absolute need to adhere to
pasteurization time/temperature standards.
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