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Campylobacter in food

What is it?

  • Campylobacter is a type of bacteria that can be found in the gut of pets, livestock and wild animals
  • It is usually transferred to food and water from the faeces (poo) or organs of animals, for example during milking and poultry processing

What's the risk?

  • Campylobacter can cause a severe type of gastro called campylobacteriosis
  • Anyone can get campylobacteriosis but vulnerable people (i.e. very young children, the elderly) and people with weak immune systems (e.g. cancer patients) are more likely to get ill.
  • Foods at higher risk of contamination include poultry (chicken, turkey and duck) products including paté, meat, seafood, unpasteurised milk and untreated water

Symptoms of campylobacteriosis

  • Symptoms usually start 2-5 days after eating contaminated food
  • Common symptoms are diarrhoea (often bloody), cramps, fever, nausea, vomiting and tiredness
  • Sometimes the illness can become more serious and in rare cases Campylobacter can cause reactive arthritis and Guillain-Barré Syndrome (a neurological disorder)
  • Sometimes infected people have no symptoms
  • Most people are sick for several days and up to two weeks
 
 

Reduce your risk

  • Cook food thoroughly, especially poultry meat and liver (until juices are clear and no pink meat)
  • Wash your hands with soap and dry them before preparing and eating food
  • Never wash raw chicken
  • Keep your kitchen and equipment clean
  • Avoid cross contamination - use separate cutting boards and knives for raw poultry and ready-to-eat food (like fresh fruit and vegetables), and store cooked food separately from raw foods
  • Thoroughly reheat food (to 75°C)
  • Wash fruit and vegetables with running water
  • Avoid consuming unpasteurised milk, raw seafood and untreated water
Page last updated 18 March 2024