Bacteriological Profile of Campylobacter SPP Isolated from Pigs in Cameroon: A Review

Campylobacter is the most frequent bacteria implicated in acute gastroenteritis in the industrialized world and is considered as a major public health problem. The aim of this review is to improve our knowledge on the bacteriological profile of Campylobacter isolated from pigs. Porks, beef also represent sources of infection with these microorganisms. Campylobacter is a bacterium comprising seventeen species, including Campylobacter jejuni, Campylobacter coli and Campylobacter fetus. C. coli is the most common Campylobacter species recovered from pigs. The prevalence (46%, 52%, 75%) varies from one country to another, from the collection site. C. jejuni and C. coli grows best in a low oxygen or microaerophilic environment. The virulence markers varies among different sources of the isolates. The majority of genes were found at high levels in Campylobacter spp. isolated from pork meat (csrA, sodB, cdtB, and racR). Moreover, this review revealed virulent properties of Campylobacter isolated from swine products and high resistance rates to Tetracycline (68%), Erythromycin (61%), which may represent difficulties in campylobacteriosis treatment. Fluoroquinolones resistance (2.2%, 7%, 11%,100%) varies according to the country and the source of the sample. It will be wise to insist on hygenic measures as a solution to limit the incidence of Campylobacter and prevent dissemination of pathogens in animals (chicken, pork and beef) within slaughter-houses/ killings Cameroon.