Genetic susceptibility to Campylobacter infection

Genetic factors partially determine the susceptibility of an individual to Campylobacter infection. The genes that are specifically responsible for this have not been identified but probably do play a role in gastric acid production and in the immune response (specific humoral- and cell-mediated immunity). Genetic studies in humans could very well increase our understanding of an individual's susceptibility to Campylobacter infection. Insights gained in this way can contribute to the development of more realistic risk-assessment models and the implementation of effective protective measures. Campylobacter, transmitted through the food chain, is an important cause of bacterial gastro-enteritis. Because approximately 59,000 people in the Netherlands suffer every year from a Campylobacter infection, current government policy is aimed at restricting the spread of Campylobacter, mainly by eliminating the bacterium from the food chain. Extensive intervention strategies have, however, only been partly successful, making it important to define groups in the population that are extra susceptible to this pathogen. Epidemiological research has shown that susceptibility to Campylobacter is in part determined by genetic factors. However, environmental factors (e.g. kitchen hygiene, use of medication) are also clearly important. Appropriate cohorts for studying the role of both genetic and environmental factors in the development of Campylobacter infection are available via the RIVM