Human pathogens associated with on-farm practices - Implications for control and
4. Factors Influencing Human Pathogens at the Farm Level
4.6 Campylobacter spp. Infection - Risk Factors and Countermeasures
The number of infections with Campylobacter spp. has nearly reached the number of Salmonella infections in humans in many countries. The disease is mostly associated with poultry. Some recent studies investigated the reasons for the spread of the agent in the Andreas Hensel and Heinrich Neubauer
Table 5. Survival of zoonotic pathogens in environmental compartments.
Pathogen Closed rooms Soil Water
Salmonella spp. > 3 a (forest soil) >14 d
> 50 a (farmland)
Campylobacter spp. > 30 d
Bacillus anthracis > 70 a > 70 a Iinfinite, half time at 30ºC ~ 650 a
Listeria monocytogenes > 2 a Infinite 2 a
Brucella abortus > 50 d > 100 d > 90 d
[Strauch (1996), modified]
Table 6. Survival of Salmonella on or within insects.
Serovar Vector Survival time
S. enteritidis Cockroaches 17 d
S. typhimurium Cockroaches 14-16 d
S. enteritidis Fleas till death
on flies > 24 < 30 h
within flies 7 d
S. typhimurium On flies > 16 > 24 h
within flies 5 d
[Mitscherlich and Marth (1984), modified]
flocks. Evans and Sayers (2000) found that effective hygiene barriers (good state of repair of the houses, disinfectant boot dips, a high standard of cleansing and disinfection of the drinking water equipment) reduced the risk for the prevalence of Campylobacter. Adequate cleansing and disinfection of the houses prohibited survival of Campylobacter in the environment. Rodents were not identified as a source of infection. Despite, other farm animals like cattle, pigs, sheep, and fowl other than poultry, were identified as possible risk factors (Van de Giessen et al., 1998; 1996; Kapperud et al., 1993). In a Norwegian study also the geographic region and the season (autumn) were important risk factors (Kapperud et al., 1993). Spreading could be assumed to occur via the farmer’s footwear or by his dirty hands. Countermeasures should therefore concentrate on hygiene measures, including thorough cleaning and disinfection procedures, change or at least dip of footwear at the entrance of each broiler house, control of vermin, and other hygienic precautions. Preventive measures should also include disinfection of drinking water (Van de Giessen et al., 1998; 1996; Kapperud et al., 1993).
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