Correction to: Campylobacter infection promotes IFNγ-dependent intestinal pathology via ILC3 to ILC1 conversion

Shellfish are frequently contaminated by Campylobacter spp, presumably originating from faeces from gulls feeding in the growing or relaying waters. The possible health effects of eating contaminated shellfish were estimated by quantitative risk assessment. A paucity of data was encountered necessitating many assumptions to complete the risk estimate. The level of Campylobacter spp in shellfish meat was calculated on the basis of a five-tube, single dilution MPN and was strongly season-dependent. The contamination level of mussels (<1/g) appeared to be higher than in oysters. The usual steaming process of mussels was found to completely inactivate Campylobacter spp so that risks are restricted to raw/undercooked shellfish. Consumption data were estimated on the basis of the usual size of a portion of raw shellfish and the weight of meat/individual animal. Using these data, season-dependent dose-distributions could be estimated. The dominant species in Dutch shellfish is C. lari but little is known on its infectivity for man. As a worst case assumption, it was assumed that the infectivity was similar to C. jejuni. A published dose-response model for Campylobacter-infection of volunteers is available but with considerable uncertainty in the low dose region. Using Monte Carlo simulation, risk estimates were constructed. The consumption of a single portion of raw shellfish resulted in a risk of infection of 5–20% for mussels (depending on season; 95% CI 0.01–60%). Repeated (e.g. monthly) exposures throughout a year resulted in an infection risk of 60% (95% CI 7–99%). Risks for oysters were slightly lower than for mussels. It can be concluded that, under the assumptions made, the risk of infection with Campylobacter spp by eating of raw shellfish is substantial. Quantitative risk estimates are highly demanding for the availability and quality of experimental data, and many research needs were identified.

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New insights in gut-liver axis in wild-type murine imiquimod-induced lupus

Lupus ◽

10.1177/0961203321995254 ◽

2021 ◽

Vol 30 (6) ◽

pp. 926-936

Author(s):

Georges Maalouly ◽

Joelle Hajal ◽

Charbel Noujeim ◽

Michel Choueiry ◽

Hussein Nassereddine ◽

...

Keyword(s):

Tight Junction ◽

Fecal Calprotectin ◽

Liver Inflammation ◽

Tight Junction Proteins ◽

Wild Type ◽

Imiquimod Cream ◽

E Coli ◽

Intestinal Pathology ◽

Nfκb Pathway ◽

Junction Proteins

Background Intestinal and hepatic manifestations of lupus seem to be underestimated in comparison to other major organ lesions. Although recent data point to gut-liver axis involvement in lupus, gut permeability dysfunction and liver inflammation need to be more investigated. Objective This study aims to assess fecal calprotectin, intestinal tight junction proteins and liver inflammation pathway in wild-type murine imiquimod- induced lupus. Methods C57BL/6 mice were topically treated on their right ears with 1.25 mg of 5% imiquimod cream, three times per week for six weeks. Fecal calprotectin was collected at day 0, 22 and 45. Renal, liver and intestinal pathology, as well as inflammatory markers, intestinal tight junction proteins, and E. coli protein in liver were assessed at sacrifice. Results At six weeks, lupus nephritis was confirmed on histopathology and NGAL and KIM-1 expression. Calprotectin rise started at day 22 and persists at day 45. Protein expression of Claudine, ZO-1 and occludin was significantly decreased. E. coli protein was significantly increased in liver with necro-inflammation and increased TLR4, TLR7, and pNFκB/NFκB liver expression. Conclusion This study is the first to demonstrate early fecal calprotectin increase and liver activation of TLR4- NFκB pathway in wild-type murine imiquimod-induced lupus.

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Determinants of Eimeria and Campylobacter infection dynamics in UK domestic sheep: the role of co-infection

Parasitology ◽

10.1017/s0031182021000044 ◽

2021 ◽

Vol 148 (5) ◽

pp. 623-629

Author(s):

Raed Taha Al-Neama ◽

Kevin J. Bown ◽

Damer P. Blake ◽

Richard J. Birtles

Keyword(s):

Domestic Sheep ◽

Infection Dynamics ◽

Campylobacter Infection

Abstract

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Gastritis and Campylobacter infection

The Medical Journal of Australia ◽

10.5694/j.1326-5377.1985.tb113504.x ◽

1985 ◽

Vol 142 (10) ◽

pp. 576-577 ◽

Cited By ~ 1

Author(s):

Richard S. Arnot

Keyword(s):

Campylobacter Infection

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A multi-centre prospective case-control study of campylobacter infection in persons aged 5 years and older in Australia

Epidemiology and Infection ◽

10.1017/s0950268806007576 ◽

2006 ◽

Vol 135 (6) ◽

pp. 978-988 ◽

Cited By ~ 61

Author(s):

R. J. STAFFORD ◽

P. SCHLUTER ◽

M. KIRK ◽

A. WILSON ◽

L. UNICOMB ◽

...

Keyword(s):

Case Control Study ◽

Case Control ◽

Cross Contamination ◽

Multivariable Logistic Regression Model ◽

Final Model ◽

Independent Risk Factors ◽

Community Controls ◽

Population Attributable Risks ◽

Campylobacter Infection ◽

Control Study

SUMMARYThere are an estimated 277 000 cases of campylobacteriosis in Australia each year, most of which are thought to be sporadically acquired. To explore causes for these infections, we conducted a multi-centre case-control study of patients and community controls across five Australian States during 2001–2002. A total of 881 campylobacter cases and 833 controls aged ⩾5 years were recruited into the study. Crude logistic analyses were conducted within various food and non-food exposure groups. A final most parsimonious multivariable logistic regression model was developed and adjusted odds ratios (aOR), 95% confidence intervals (95% CI) were derived together with adjusted population attributable risks (PAR). Consumption of undercooked chicken (aOR 4·7, 95% CI 2·6–8·4) and offal (aOR 2·0, 95% CI 1·0–4·0), ownership of domestic chickens aged <6 months (aOR 12·4, 95% CI 2·6–59·3) and domestic dogs aged <6 months (aOR 2·1, 95% CI 1·1–4·2) were found to be independent risk factors for illness in the final model. The PAR proportions indicate that eating chicken meat, either cooked or undercooked may account for approximately 30% of campylobacter cases that occur each year in Australia. These results justify the continued need for education of consumers and foodhandlers about the risks associated with the handling of raw chicken and the potential for cross-contamination.

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