Campylobacteriosis is an infectious condition caused by bacterium known as Campylobacter jejuni. It is a quite frequent representative of infectious diarrhea.
Campylobacter is a spiral bacteria living in raw meat. It is capable to withstand and survive low temperatures in a refrigerator, but it can be destroyed by heat. Inadequately cooked meat (often poultry) is the most common source of infection (grilled chickens, raw steak tartar, etc.)
The bacteria affect mucous membranes of both the small and large intestine. The infection manifests with abdominal pain, fever and diarrhea with blood and mucus in stool. The condition may be complicated by dehydration and severe forms with septic condition. After the disappearance of the symptoms, there have been reported cases of development of the Guillain-Barré syndrome. This syndrome causes serious (but usually only temporary) muscle paralysis.
The diagnosis is usually confirmed by microbiological examination of stool sample with positive cultivation of Campylobacter bacteria. The examination should be done in every person with acute diarrhea that suffers from blood and mucus in the stool.
The best way of prevention is keep high hygienic standards when handling meat products and avoid inadequately cooked meals.