| CAMPYLOBACTERIOSIS |
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About the Disease
Campylobacteriosis is caused by the bacteria Campylobacter, and is the leading cause of food poisoning-related illness in the United States.
Symptoms of campylobacteriosis include diarrhea (which may be bloody), nausea and vomiting, cramping, abdominal pain and fever. These occur within 2-5 days of exposure. The illness usually lasts about a week, and there are normally no complications.
People primarily get campylobacteriosis by ingesting raw or undercooked poultry — either by actually eating it or eating something else that has become contaminated with the bacteria. Even one drop of raw chicken juice can cause the illness. Eating raw or undercooked vegetables that have been chopped on the same cutting board as raw chicken can cause campylobacteriosis. In some instances, persons can become infected by ingesting contaminated water or unpastuerized milk.
Chicken — as well as other birds, cattle, and even flies — can carry the Campylobacter bacteria and remain healthy. It has been estimated that more than half of the raw chicken in the U.S. has the Campylobacter bacteria in it. | | |
| AT A GLANCE |
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What it is: Campylobacteriosis is a food-borne illness that causes diarrhea, nausea and vomiting, cramping, abdominal pain and fever. It is caused by the bacteria Campylobacter jejuni, which is present in many healthy birds, and especially chickens. |
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Transmission: Ingesting raw chicken, or something that has been contaminated by raw chicken, is the most common route of transmission. Also, unpasteurized milk may be a source if the cow udder is infected with Campylobacter or the milk becomes contaminated with manure. Surface water, lakes, ponds and streams can become contaminated from infected feces of cows or birds. |
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Symptoms: Diarrhea (sometimes bloody), nausea and vomiting, cramping and abdominal pain and fever. |
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Prevention: Never eat raw or undercooked poultry, and use proper food preparation procedures in the kitchen. Thoroughly cook all poultry so that the meat is cooked throughout (no longer pink). The inside should be cooked to 170F (77C) for breast meat, and 180F (82C) for thigh meat.
If you are served undercooked poultry in a restaurant, the CDC recommends that you send it back for further cooking.
Never allow utensils or equipment to go unwashed after being used for raw chicken before being used for something else. Wash hands well with soap and water after handling raw foods of animal origin. Do not drink unpasteurized milk. |
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Incidence: There were 128 cases of campylobacteriosis reported in Mississippi in 2001. | |
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| CONTACT |
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Get in Touch
To find out more, contact your local health office, or call our Health Info Hotline at 1-866-HLTHY4U (1-866-458-4948)
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