Campylobacter is a leading cause of bacterial foodborne illness worldwide. Infections arising from these microorganisms are referred to as campylobacteriosis. It is a significant public health concern.
Common Sources of Campylobacter
Infections are most frequently acquired through consuming raw or undercooked poultry, a significant reservoir for these bacteria. Juices from raw chicken can spread bacteria to other foods, utensils, and surfaces if not handled carefully, a process known as cross-contamination. This can inadvertently spread bacteria from uncooked poultry to ready-to-eat items like salads.
Another common pathway involves unpasteurized milk or contaminated water sources. This includes untreated wells or contaminated streams. Direct contact with infected animals, including livestock or household pets (especially those with diarrhea), can also lead to transmission.
Symptoms of Campylobacteriosis
Symptoms typically begin within two to five days of exposure, though this can range from one to ten days. The illness often starts with sudden, watery diarrhea, which may contain blood. Significant abdominal pain and cramping are common.
A fever is common. Nausea and vomiting are also frequent, contributing to discomfort and potential dehydration. The illness usually resolves within about one week, though some cases may persist longer or be more severe. Most people recover fully, but symptom intensity can vary depending on overall health.
Diagnosis and Medical Care
Diagnosis of campylobacteriosis is typically confirmed through laboratory testing of a stool sample to identify Campylobacter species. This helps differentiate it from other diarrheal illnesses, guiding appropriate management.
For most individuals, the infection resolves without specific medical intervention; supportive measures are the primary focus of care. Maintaining adequate hydration by drinking plenty of fluids is important to prevent dehydration, particularly with diarrhea and vomiting. Oral rehydration solutions are often recommended to replace lost electrolytes and fluids. Antibiotics may be considered for severe or prolonged infections, individuals with weakened immune systems, or when the infection spreads beyond the intestines. In rare instances, campylobacteriosis can lead to long-term complications, including reactive arthritis (joint pain) or Guillain-Barré syndrome (a rare neurological disorder).
Prevention Strategies
Thoroughly cooking all poultry to an internal temperature of 165°F (74°C) eliminates Campylobacter bacteria. Use a food thermometer to ensure poultry reaches a safe temperature. Wash hands with soap and water for at least 20 seconds after handling raw meat, using the bathroom, or touching animals.
Preventing cross-contamination in the kitchen is important. Use separate cutting boards for raw meat and other foods, and thoroughly wash all utensils, plates, and surfaces that come into contact with raw poultry. Consume only pasteurized milk and drink water from safe, treated sources, rather than untreated well water or surface water, to reduce infection risk.