Campylobacteriosis
What is campylobacteriosis?
Campylobacteriosis, or campylobacter enteritis, is a bacterial illness caused by
C.
jejuni.
How is it spread?
Campylobacter are generally spread by eating or drinking contaminated food or water. It
can also be acquired by close contact with infected animals. However, proper food handling
and sanitation will prevent transmission.
Where does it come from?
Many healthy animals including poultry, other birds, swine, cattle, dogs and other
birds carry the bacteria in their intestines. Exposure sources may include meat products,
water supplies, milk and other items. Most cases are seen in the summer months and may
occur as single cases or as outbreaks.
What are the risk factors?
Risk factors include recent family infection with Campylobacter, recent consumption of
improperly prepared food, or recent travel in an area of poor hygiene or sanitation.
Uncooked poultry and raw milk are potential risks.
What are the symptoms of campylobacteriosis?
Cramping, abdominal pain, bloody diarrhea, fever, and malaise. These may be accompanied
by nausea, headache and muscle pain. Rarely are Campylobacter infections severe.
How soon do symptoms appear?
Usually within 2 to 5 days. Illness can last up to 10 days, but relapses
are not
uncommon.
How long is an infected person contagious?
Generally, infected people will carry the bacteria for weeks.
Who is at risk?
Although anyone can become infected, children and young adults are most susceptible.
Children, the elderly and people with weakened immune systems are more likely to have
severe complications.
What is the treatment?
Most people recover on their own or simply require fluids to prevent dehydration.
Antibiotics are occasionally used to treat severe cases or to shorten the time a person is
contagious. Since relapses occasionally occur, antibiotics can be used to prevent a
recurrence of symptoms.
How common is campylobacteriosis?
It is the most common bacterial cause of diarrheal illness in Washington. There were
1050 cases in 1995.
How can I prevent campylobacteriosis?
- Avoid improperly prepared foods and practice sanitary food preparation.
- Wash hands with antibacterial soap and warm water before and after handling foods, after
using the bathroom or changing a baby’s diaper, and after contact with animals.
- Make sure children, particularly those who handle pets, wash their hands properly.
- Purchase only inspected eggs, animal products and pasteurized milk.
- Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other
foods.
- Refrigerate foods promptly.
- Defrost meats in the refrigerator; minimize holding at room temperature.
- Wash cutting boards and counters used for preparation immediately after use to avoid
cross contaminating other foods.
- Avoid eating raw or undercooked meats and eggs, particularly when using a microwave oven
for food preparation.
- Avoid unpasteurized milk and juice.
- When traveling, drink only chlorinated or boiled water.
What should I do If I suspect someone in my family has campylobacteriosis?
If diarrhea recurs or persists for more than two days, or if blood is found in the
stool, contact your health care provider.
Where can I get more information?
Call Washington State Department of Health’s Communicable Disease Epidemiology
Division (206) 418-5500, or Food Program (360) 586-1249.
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