Campylobacter infection is a common foodborne illness. You get it from eating raw or undercooked poultry. You can also get it from coming in contact with contaminated packages of poultry. Symptoms include
- Abdominal pain
- Nausea and vomiting
Some infected people don't have any symptoms. The illness usually lasts one week. Most people get better without treatment. You should drink extra fluids for as long as the diarrhea lasts. Your doctor will decide whether you need to take antibiotics.
To prevent campylobacter infection, cook poultry thoroughly. Use a separate cutting board and utensils for meats and clean them carefully with soap and hot water after use.
Centers for Disease Control and Prevention
- Stool Culture (American Association for Clinical Chemistry)
- Chicken from Farm to Table (Department of Agriculture, Food Safety and Inspection Service)
- Campylobacter and Drinking Water from Private Wells (Centers for Disease Control and Prevention)
- Campylobacter Questions and Answers (Department of Agriculture, Food Safety and Inspection Service) Available in Spanish
- ClinicalTrials.gov: Campylobacter Infections (National Institutes of Health)
Journal ArticlesReferences and abstracts from MEDLINE/PubMed (National Library of Medicine)
- Article: Notes from the field: campylobacteriosis outbreak associated with consuming undercooked...
- Article: Campylobacter detection along the food chain--towards improved quantitative risk analysis...
- Article: Murine infection models for the investigation of Campylobacter jejuni--host interactions...
- Campylobacter Infections -- see more articles
Finance and Policy
- Poultry Processing: Questions & Answers (Department of Agriculture, Food Safety and Inspection Service)