Campylobacter is the most
commonly identified bacterial cause of diarrhoeal illness. The main
source of Campylobacter are intestinal tract and feces of humans and
animals, in particular poultry and beef. Foods like undercooked
poultry, pork and other meats, unpasteurized milk, contaminated water
and in same cases even raw vegetables.
poultry meat is very often contaminated with Campylobacter since these
bacteria can live in the intestines of healthy birds. Eating
undercooked chicken, or ready-to-eat food in contact with raw chicken,
is the most common food-borne source of this infection. It causes
fever, diarrhoea, and abdominal cramps and can give rise to sequelae –
pathological/chronic conditions that may result from a disease. For
example, chronic kidney disease, is sometimes a sequela of a food-borne
Incubation period for this bacterial infection is 1 to 10 days (usually
2 to 5 days). Typical symptoms are: nausea, vomiting, fever, abdominal
pain and diarrhea.
cooked or ready to eat food above raw food or in a separate
refrigerator to prevent cross-contamination.
use same cutting board or utensils for raw and cooked foods.
rinse vegetables such as spinach, lettuce, radish, green onions,
parsley, potatoes, and mushrooms under cold running water.
only pasteurized milk and dairy products.
|Did You Know?
(especially E. coli) may be used to replicate DNA in the form of a
plasmid. This DNA is often chemically modified in vitro then inserted
into bacteria to select for the desired traits and isolate the desired
product from by-products of the reaction. After growing the bacteria
and thereby replicating the DNA, the DNA may be further modified and
inserted into other organisms. More...
|* * *
grow best in
the temperature range between 4ºC and 60ºC. Temperature below
4ºC, and temperature between 60ºC and 74ºC, will not
kill bacteria, but it will not allow them to multiply enough times to
cause an illness. In order to kill pathogenic bacteria you need
temperatures above 74ºC. Temperature is the easiest factor to
control in order to prevent bacterial growth.
|* * *
food and equipment, poorly washed dishes and multi-service articles
have potential to spread pathogenic bacteria and open the door for
dangerous foodborne diseases. More...