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What is Arcobacter spp.?
Once referred to as “aerotolerant Campylobacter”, Arcobacter species (spp.) are non spore-forming bacteria that are beginning to be recognized as important human and animal pathogens. Arcobacter has been implicated in reproductive problems in pigs, gross clinical abnormalities in rainbow trouts, diarrheal illness in animals and humans, and rare but severe cases involving bacteremia (blood infection) and even death.
Although there is growing knowledge of the organism and its association with human and animal illness, there is still much to be learned about its role as a potential human and/or animal pathogen.
Where are Arcobacter spp. found?
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Predominantly in the environment including: contaminated farming equipment, soil, sludge, feces, stagnant water, untreated drinking water and sewage.
Its high prevalence in the environment may be attributed to the fact that Arcobacter spp. are also capable of surviving in the presence of atmospheric oxygen and grow best at 25-30°C.
In contrast, the high body temperature (41˚C) of its hosts (generally chickens) may inhibit or suppress the growth of Arcobacter spp. making them unable to colonize the intestinal tract of its host(s).
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What kind of environmental conditions can it survive?
Arcobacter spp. grow best at 25-30°C and are capable of growing in the presence of atmospheric oxygen at temperatures as low as 15˚C. Slight growth has also been observed under anaerobic (without oxygen) conditions at temperatures as high as 37˚C. They also grow between pH values of 5.5-9.5 with most strains growing between pH 6.8-8.0.
Arcobacter spp. were once called “aerotolerant Campylobacters” because unlike the Campylobacter spp., Arcobacter spp. are able to survive in the presence of atmospheric oxygen. It is suggested that perhaps Arcobacter spp. are primarily environmental pathogens as A. butzleri was detected in the poultry houses up to 4 weeks after the birds were removed.
Some Arcobacter strains are capable of surviving for prolonged periods of time in water. Arcobacter spp. have the ability to attach to stainless steel, copper, and plastic. A. butzleri can survive in cold (5˚C) well water for up to 16 days.
What foods are involved?
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Foods implicated in the transmission of Arcobacter spp.:
- Raw or undercooked red meat (eg, beef, pork, lamb)
- Raw, unpasteurized milk
- Untreated water
- Shellfish
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What are the symptoms of illness?
The most common symptoms reported from those suffering from A. butlzeri associated diarrheal illness include:
- abdominal pain
- nausea
- fever
- chills
- vomiting
- malaise
What is the duration and onset of illness?
The onset of illness and infectious dose is not known.
Most reported Arcobacter related illnesses are diarrheal illnesses which may last between 3 days to 2 months. Studies suggest that the clinical features of A. butzleri are similar to those of Campylobacter jejuni, but unlike C. jejuni, A. butzleri is more frequently associated with persistent watery diarrhea and less often associated with bloody diarrhea
What can you do to control or prevent Arcobacter spp. infections?
- Cook food of animal origin thoroughly until an internal temperature of 74˚C (165˚F) is reached. Note that color is not a reliable indicator of adequate cooking.
- Cool foods quickly and refrigerate promptly.
- Do not let raw foods such as uncooked poultry touch other food (cross-contamination).
- Thaw raw poultry on a bottom shelf in the refrigerator in a container so that blood/juices do not drip onto other foods.
- Do not re-use marinades from raw meat or poultry.
- Never put cooked poultry or meat back on the plate that contained the raw product.
- Wash hands, kitchen surfaces, utensils and cutting boards frequently, especially after handling raw meat and poultry.
- As mentioned earlier, drinking water is another possible source of Arcobacter infection, therefore, it is best to use bottled water when travelling or when you are unsure whether or not a drinking water source may be contaminated.
Information Sources:
Forsythe, S.J. (2006) Arcobacter. In Motarjemi, Y., & Adams, M. (Eds.), Emerging Foodborne Pathogens (pp. 181-221). New York, CRC Press.
Rice, E.W., Rodgers, M.R., Wesley, I.V., Johnson, C.H., & Tanner, S.A. (1999). Isolation of Arcobacter butzleri from ground water. Letters in Applied Microbiology, 28, 31-35.
Vandenberg, O., Dediste, A., Houf, K., Ibekwem, S., Souayah, H., Cadranel, S., Douat, N., Zissis, G., Butzler, J.P., & Vandamme, P. (2004) Arcobacter Species in Humans. Emerging Infectious Diseases, 10(10), 1863-1867.
Wesley, I.V., Wells, S.J., Harmon, K.M., Green, A., Schroeder-Tucker, L., Glover, M., & Siddique, I. (2000). Fecal Shedding of Campylobacter and Arcobacter spp. in Dairy Cattle. Applied and Environmental Microbiology, 66(5), 1994-2000.
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