What it is about
Israel is witnessing a sharp increase in Campylobacter infections, a bacterium that causes intestinal inflammation, with infections primarily sourced from contaminated meat and poultry products. The Health Ministry records indicate a significant rise in cases within the last year.
Why it matters
Addressing the outbreak is crucial for public health management, with the bacterium posing a notable threat, especially to vulnerable groups such as infants, pregnant women, and those with weakened immune systems. Prompt measures and awareness could help curb the infection spread.
The details
Data obtained by the Health Ministry reveals thousands of recent infections, significantly higher than in previous years. Campylobacter belongs to the “Gram-negative” bacteria family and thrives in warm, humid environments. The bacterium typically enters the digestive system through contaminated meat and poultry, leading to symptoms such as high fever, weakness, nausea, abdominal pain, vomiting, and diarrhea. It can also be transmitted through unpasteurized milk, contaminated water, fruits and vegetables, or direct contact with infected animals or their feces.
Symptoms and treatment
Symptoms usually appear within one to ten days after consuming contaminated food and often resolve on their own. However, dehydration, joint inflammation, and severe neurological syndromes like Guillain-Barre, which causes ascending paralysis, can occur in rare cases. The disease can be diagnosed through stool culture, and severe cases are commonly treated with antibiotics such as Azithromycin or Ciprofloxacin.
The numbers
The Health Ministry’s data show a record 3,402 infections in the first half of 2024, compared to 2,440 infections in the same period the previous year and 1,654 the year before that. With these increasing trends, it is anticipated that infection rates will continue to rise.
Preventive measures
The Health Ministry stresses the importance of following preventive guidelines to reduce infection risks. Key recommendations include separating fresh poultry from ready-to-eat foods, not washing fresh poultry to avoid kitchen contamination, cooking poultry thoroughly, and disinfecting kitchen surfaces immediately after handling poultry products.
This story was first published on jpost.com.