contributing factors in food-related campylobactriosis cases: a systematic review

Introduction- campylobacter species, especially campylobacter jejuni and campylobacter coli are common causes of bacterial gastroenteritis even in the developed world(1). the transmission to humans is mainly through the fecal-oral route, which 50 - 90 percent of them is related to the consumption of poultry meat. .(2)although campylobacter infection usually presents as a simple gastroenteritis, it can become complicated in some people(3). it should be noted that the burden caused by campylobacter infection is high and a lot of money is spent on them every year (including doctor s fees, medicine, etc.)(4). this article intends to conduct a systematic review on contributing factors in food-related campylobactriosis to investigate their increasing trend globally.material and methods- : a systematic review was conducted at pubmed, science direct, scopus, and google scholar to identify all studies published between january 2000 and september 2022 with the search keywords of “gastroenteritis,” “campylobacter,” and “campylobacterosis”. in total, 43 case report article were analyzed in this study.findings- according to the case report studies, the main cause of campylobacter infection is due to contaminated food that is uncooked, human-to-human contact and human-to-farm or pet animals. also, it is mainly in the form of gastroenteritis with symptoms such as diarrhea, fever, and abdominal pain and it is rarely complicated in people with a weak immune system and causes diseases such as pericarditis, primyocarditis and meningitis.conclusion- inadequate surveillance and lack of standard methods for control campylobacteriosis in the poultry sector, the main source of campylobacter transmission to humans, contribute to increasing the prevalence of campylobacteriosis. further research on rapid detection methods and focus on control and prevention factors can help reduce campylobacteriosis.