In Switzerland, 7,000 to 8,000 persons each year fall ill with a campylobacter infection, making it the most frequent bacterial disease transmitted through food.
A new study found that meat fondue really increases the risk. The study identified two factors for an increased risk of infection with campylobacter pathogens: the risk of infection increased by a factor of four when consuming Fondue chinoise. About half of the notified campylobacteriosis cases over the Christmas and New Year period can be attributed to this source of infection. The second biggest factor was hygienic measures at the table. As soon as the meat fondue consumers used compartmented or separate plates for raw and cooked meat, the risk of an infection decreased by a factor of up to five. Likewise, the risk of an infection decreased when consuming meat that had been previously frozen.
Contamination of chicken meat with campylobacter bacteria during the slaughtering process is also one of the known causes of the infection. In Switzerland, an unusual increase in campylobacteriosis case numbers can be observed in the period around Christmas and New Year, so the Swiss Federal Office of Public Health, in agreement with the Swiss Federal Food Safety and Veterinary Office has commissioned Swiss TPH to perform a case control study in order to investigate this increase over the festive season.
The researchers interviewed affected persons who had fallen ill with a campylobacter infection between December 2012 and February 2013. An independent laboratory examination had confirmed a campylobacter infection in all interviewed persons. The focus of the interviews was on risk factors, the consultation of a doctor and the course of the illness experienced by the affected persons.
Another risk factor for a campylobacter infection identified by the study was traveling abroad over the Christmas season. However, persons returning from a trip with diarrhea are tested more frequently for infection which might also explain this increased finding.
Campylobacter infections are experienced as a severe illness by affected persons. On a scale from 1 «harmless» to 10 «very severe», half of the patients had rated the subjectively experienced symptoms with 8 or more points. Persons who have fallen ill primarily complained of diarrhea (98%), abdominal pain (81%), fever (66%), nausea (44%) and vomiting (34%). The patients stated an average duration of illness of seven days; about 15% were hospitalized.
The contamination of chicken meat with campylobacter bacteria is a worldwide problem in the poultry industry with consequences for public health. In some European countries and in the USA, poultry meat from infected flocks is therefore only sold frozen or after being treated, e.g. with peroxyacetic acid.
Microbiologists are also discussing the preventive use of bacterial viruses (so-called phages) as a possible measure to combat the illness. With this method, campylobacter pathogens can be fought biologically and the risk of infection for humans can also be decreased.