JSPS-10 The Effect of Consumption of Raw Chicken Meat on Humoral Immunity against Campylobacter jejuni in veterinarians and workers in a chicken processing plant

Abstract

Campylobacter jejuni and C. coli are the leading cause of enteric infections in Japan and many other developed countries, and the public health burden of campylobacteriosis is increasing [1]. Although the epidemiological data in Japan is based on passive surveillance, approximately 2,000 to 3,000 cases per each year have been reported as a foodborne infection since 1982. Many risk factors for Campylobacter transmission have been identified. Handling and consumption of poultry meat are often causing of infection [2, 3]. Since Japanese have a food habitant to eat fresh raw "free-range" chicken meat and liver, the risk for infection with campylobacters may be high [4]. However, little is known about the relationship between consumption of raw chicken meat and humoral immunity against C. jejuni in humans. When people had been exposed to campylobacters contaminated in water or foods, it has been reported that their antibodies were rising [5]. This study was conducted by analyzing the antibody level against C. jejuni with questionnaires from 74 veterinarians who worked as a meat inspector and 181 workers from a chicken processing plant.