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
- 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) Also in Spanish
- Chicken from Farm to Table (Department of Agriculture, Food Safety and Inspection Service)
- Stool Culture (American Association for Clinical Chemistry)
- ClinicalTrials.gov: Campylobacter Infections (National Institutes of Health)
Journal Articles References and abstracts from MEDLINE/PubMed (National Library of Medicine)
- Article: Pathogenic potential and genotypic diversity of Campylobacter jejuni: a neglected...
- Article: Motility of Campylobacter concisus isolated from saliva, feces, and gut...
- Article: Epidemiological relationships of Campylobacter jejuni strains isolated from humans and...
- Campylobacter Infections -- see more articles