Campylobacter are bacteria that infect the intestinal tract and sometimes
the blood. When a person gets sick from this infection it is called campylobacteriosis.
Campylobacter is a common cause of diarrhea in B.C. and the world.
Between 1995 and 2004 an average of 2300 infections per year were reported to
the B.C. Centre for Disease Control. The number of infections has steadily declined
since 1994.
Campylobacter may cause mild to severe diarrhea, bloody diarrhea,
nausea, stomach pain, fever and at times vomiting. Symptoms start an average
of two to five days (range one to 10 days) after exposure to the bacteria and
usually last for less than one week.
Sometimes a person can be infected and have no symptoms. In some cases symptoms may continue for more than 10 days, and sometimes symptoms can return after you have started to get better. Rarely, arthritis and Guillain-Barr Syndrome (a neurological condition) can occur after campylobacteriosis.
Campylobacter is spread by the fecal-oral route. Fecal material from
infected humans or animals can get into mouths by:
eating or drinking contaminated food or drink;
not washing your hands properly after contact with the feces of infected humans;
not washing your hands properly after contact with the feces of domestic or wild animals, including pets and farm animals. Pets may also have fecal matter on their hair or fur that can get on your hands when you touch them.
Campylobacter live in the intestines of many animals including chickens,
cows, pigs, sheep, dogs, cats, and humans. When animals are slaughtered for
food, bacteria from an animal's intestines may contaminate the meat that we
consume.
Common sources of infection are undercooked poultry and meats, unpasteurized milk, and other food and water contaminated with fecal material . During food preparation, bacteria can be transmitted from contaminated foods to other foods or surfaces in the kitchen. This is called cross-contamination. There is a greater risk of contamination or illness if foods that are meant to be consumed uncooked, such as fresh fruits or vegetables, are cross contaminated. An example of this would be cutting raw meat on a cutting board and then cutting vegetables on the same board without washing and then sanitizing the board in between.
Drinking water can be contaminated if humans or animals leave their droppings in or near surface water sources, such as streams, rivers, lakes or shallow wells, and if this water is not treated properly.
Be aware of the risks with the food products you buy and know how to prepare your food safely. Handle and prepare all raw poultry and meat as if it is contaminated.
To handle and prepare food safely:
Refrigerate foods right away. Keep raw meat well wrapped and on lower refrigerator
shelves so blood does not drip onto other foods.
Thaw poultry and meat in the refrigerator, microwave, or under cold running
water, and not at room temperature.
Do not eat raw or undercooked poultry or meats.
To make sure poultry and meats are well-cooked use a meat thermometer and
measure the internal temperature of the meat by putting the
thermometer into the thickest part of the meat. You must achieve the following
temperatures:
The minimum internal temperature for poultry is 74°
C (165° F).
The minimum internal temperature for other meats is
71° C (160° F).
Avoid direct contact between raw meats and other uncooked foods.
When cooking or barbequing, use separate plates and utensils for raw and
cooked poultry and meat.
Use a separate cutting board for raw meats. If a separate cutting board
is not available, cut all other ingredients first before cutting raw meats.
Wash and sanitize items that do not go in the dishwasher
such as cutting boards, utensils, counters, kitchen sinks and tap handles:
Wash with warm, soapy water.
Rinse with warm, plain water.
Sanitize with a mild bleach solution - one teaspoon of bleach per litre
of water. Immerse items in the solution or spray solution onto surfaces and
soak for at least two minutes to kill any bacteria.
Other ways to reduce the risk of infection:
Wash your hands:
Before eating;
Before handling food;
Right after handling raw poultry or meat, and before touching anything
else;
After using the toilet or changing diapers; and
After touching animals.
Do not eat raw unpasteurized eggs or uncooked foods made with raw unpasteurized
eggs.
Do not drink unpasteurized milk or juices.
If your local Medical Health Officer has issued a boil water notice or advisory
follow the instructions.
Do not drink untreated surface water from a spring, stream, river, lake,
pond or shallow well. Assume it is contaminated with animal feces. Boil or
disinfect water from these sources that is used for drinking, making ice cubes,
washing uncooked fruits and vegetables, making baby formula, brushing teeth,
and washing dentures or contact lenses.
Boil water for at least 1 minute at a rolling boil. At elevations above
2000 m (6562 ft), boil for at least 2 minutes.
Disinfect using 1 drop of bleach per litre of water. Shake and allow
to stand for 30 minutes before drinking. Disinfection using bleach works
best with warm water.
For more information on disinfecting water, see BC HealthFile #49b
How To Disinfect Drinking Water.
Make sure children, especially those who handle pets, wash their hands
carefully before eating and on a regular basis if they suck their thumbs or
put their hands in their mouths.
If you think you have a Campylobacter infection, see your doctor for
testing, advice and treatment.
Campylobacter is passed in the feces; people with diarrhea who cannot
control their bowel movements should not go to work or school.
If you are a food handler, health care worker or work in or attend
a day care, it is possible for you to transmit Campylobacter to others
in these settings. Do not work while you have diarrhea or vomiting
and do not return to work or day care until 48 hours after your last loose stool
or episode of vomiting. This time period will ensure you have a chance to recover
and lessen the possibility of transmitting the infection to others.
Children in day care who have diarrhea or vomiting can be cared for temporarily in an area separate from other children until picked up by their parents. To ensure proper hand washing, children in a day care should be supervised by an adult when washing their hands.
Campylobacter infection is diagnosed by testing a stool (bowel movement)
sample.
Antibiotics are sometimes used to treat a Campylobacter infection.
Your doctor will decide if treatment is necessary in your case. People with
Campylobacter are advised to drink fluids to prevent dehydration from
diarrhea.
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