Talk:Campylobacter

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"campy virulence"...?!?[edit]

Is there a problem in the paragraph below that needs fixing? Seems a strange term to me...!

"Campylobacters contain two flagellin genes in tandem for motility, flaA and flaB. These genes undergo intergenic recombination, further contributing to the campy virulence. Non-motile mutants do not colonize."

Mr M. —Preceding unsigned comment added by 57.66.53.94 (talkcontribs)

  • That was a little strange....all fixed now. -- MarcoTolo 01:55, 22 February 2007 (UTC)

Human to Human transmission is not common at at all, it is probably the least likely route of all. It is primarily a food borne or water borne illness.

S. —Preceding unsigned comment added by 202.180.119.59 (talk) 07:43, 6 November 2007 (UTC)

General Readership?[edit]

Wouldn't it be better to start this article out with a description of what it is, where you get it, what it's like to have it, and how you get rid of it, in layman's terms? Wikipedia isn't a microbiology textbook. I can't make heads or tails of this article, and I've HAD it. This article is completely irrelevant to 99.99% of the population who might encounter it. 216.231.46.147 (talk) 01:17, 5 March 2008 (UTC)

Use of antibiotics[edit]

Does anyone in the know fancy expanding on why the use of antibiotics is controversial - I'm intrigued! Myredroom (talk) 21:12, 17 February 2009 (UTC)

  • the infection generally lasts less than a week and will cure itself. Antibiotics are steadily becoming less and less useful because of overuse so any chance we can take to not use them is a bonus! I don't have a source for this so I won't edit the article. Munchingfoo —Preceding undated comment added 18:05, 6 October 2009 (UTC).

This section should be expanded. This is a bacterial infection often treated with antibiotics such as ciprofloxacin. —Preceding unsigned comment added by 70.19.147.26 (talk) 06:42, 28 December 2009 (UTC)

Effectiveness of Cooking?[edit]

If you cook food carrying campylobacter, is this an effective preventive technique against the food borne illness it causes? Prat (talk) 05:47, 9 April 2010 (UTC)

I think so. The paper I read seemed to indicate that anyway. Make sure it's fully cooked though, or some may still survive.--Stikman (talk) 20:26, 4 December 2010 (UTC)
UK Food Standards Agency http://www.fsa.gov.uk claims that 90% of Campylobacter infections at UK catering events are due to undercooked chicken liver paté — Preceding unsigned comment added by 91.213.110.4 (talk) 11:59, 21 December 2011 (UTC)
http://www.guardian.co.uk/lifeandstyle/2012/nov/13/raymond-blanc-lambs-liver-food-poisoning under cooked lambs liver, if you cook it enough to kill the bacteria then it ends up too hard and leathery, for nice soft pink liver it has to be cooked very quickly, but this is not enough time to kill any bacteria that may be present. QuentinUK (talk) 21:52, 13 November 2012 (UTC)

History[edit]

Cholera infantum or summer complaint shows up in the medical records (the United States mortality schedule, for example) well before Escherich described it. It was the cause of up to ten percent of the deaths in surveyed communities. Much of it was due to contaminated milk and the disease largely disappeared once the public health profession mandated pasteurized milk. See: Of Medicine, Hospitals and Doctors (Richards, 1953). KHearts (talk) 11:28, 31 May 2012 (UTC)