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.

Raw 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 illness.

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.

  • Store cooked or ready to eat food above raw food or in a separate refrigerator to prevent cross-contamination.
  • Never use same cutting board or utensils for raw and cooked foods.
  • Thoroughly rinse vegetables such as spinach, lettuce, radish, green onions, parsley, potatoes, and mushrooms under cold running water.
  • Use only pasteurized milk and dairy products.

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