Campylobacter infections in poultry: Update on challenges and potential immune interventions

Poultry is frequently colonised by and constitutes a natural reservoir for Campylobacter spp., primarily C. jejuni and C. coli. Infection with C. jejuni is a leading cause of food borne gastroenteritis in humans worldwide. Prevalence rates in poultry are variable and can reach as high as 100% on some farms. Campylobacter spp. are commensal organisms that establish persistent infections which produce little or no overt disease in the avian host despite extensive colonisation. Although campylobacteriosis is insignificant for poultry health, contaminated poultry meat is recognised as the main source for human exposure. An alarming recent trend is the rapid emergence of antimicrobial resistant Campylobacter spp. strains all over the world. Colonisation can persist for the lifetime of the animal, consequently leading to carcass contamination at the slaughter facility. Therefore, considerable research efforts have been devoted to the development of interventions to diminish contamination in poultry, with the intention to reduce the burden of food borne illnesses. During the past decade, significant advances have been made in understanding Campylobacter spp. in poultry. This review summarises the currently available information about the infections in poultry. Secondly, it addresses the colonisation, risk factors and current challenges of Campylobacter spp. in poultry. Finally, immune intervention and the future prospects of vaccination for the control of Campylobacter spp. in poultry are discussed.

Duke Scholars

Author Sajid Umar DKU Faculty