Campylobacter infection is a common foodborne illness. You usually get it from eating contaminated food, especially raw or undercooked poultry. You can also get it from drinking contaminated water or raw milk, or handling infected animal feces (poop).
Some infected people don't have any symptoms. If you do have symptoms, they start two to five days after you are infected. They usually last about one week, and can include:
- Diarrhea (which could be bloody)
- Abdominal pain
- Nausea and vomiting
Health care providers use stool tests to make a diagnosis. Most people get better without treatment. You should drink extra fluids for as long as the diarrhea lasts. People who have a severe infection or a weakened immune system may need to take antibiotics. In rare cases, the infection can cause reactive arthritis or Guillain-Barre syndrome.
To prevent Campylobacter infection, cook poultry thoroughly. Use a separate cutting board and utensils for meats. Make sure to clean them carefully with soap and hot water after you use them.
Centers for Disease Control and Prevention
- Bacteria Culture Test (National Library of Medicine) Also in Spanish
- Campylobacter (Centers for Disease Control and Prevention)
- Campylobacter Infections (Nemours Foundation) Also in Spanish
- Campylobacter Infections (American Academy of Pediatrics)
- Campylobacter Questions and Answers (Department of Agriculture, Food Safety and Inspection Service)
- Chicken from Farm to Table (Department of Agriculture, Food Safety and Inspection Service)
- ClinicalTrials.gov: Campylobacter Infections (National Institutes of Health)
Journal Articles References and abstracts from MEDLINE/PubMed (National Library of Medicine)
- Article: Culture and culture-independent diagnostic tests in Campylobacter enteritis.
- Article: Prevalence, determinants, and antimicrobial susceptibility patterns of Campylobacter infection among under-five...
- Article: Supervised learning using routine surveillance data improves outbreak detection of Salmonella...
- Campylobacter Infections -- see more articles