Campylobacter

Campylobacteriosis is an infection caused by the Campylobacter bacteria. It most commonly causes gastroenteritis.

In Australia, Campylobacter is considered the most common cause of bacterial gastroenteritis and is frequently associated with the handling and consumption of contaminated chicken meat.

Symptoms

The most frequently seen symptoms in cases of campylobacteriosis are diarrhoea (often containing blood or mucous), abdominal pain, fever, nausea, vomiting and fatigue.

The symptoms usually occur between two to five days after exposure to the bacteria. Gastrointestinal symptoms may last for several days to two weeks. Sometimes, there are no symptoms at all.

Occasionally Campylobacter can enter the bloodstream from the bowel and cause more serious infection. Campylobacter infections have also been associated with rare conditions including reactive arthritis and Guillain-Barré Syndrome (acute idiopathic polyneuritis).

How Campylobacter is spread

Campylobacter is common in most warm-blooded animals including poultry, cattle, pigs, and in pets including cats and dogs. Campylobacter infections are spread by people eating, drinking or handling contaminated food (particularly chicken), untreated water or unpasteurised milk.

The infection can also be spread through contact with household pets and farm animals that carry the bacteria. It is uncommon for Campylobacter to be spread from one person to another person.

Who is at risk of infection

Anyone can develop campylobacteriosis. Babies and young children, the elderly, and those with compromised immune systems are at greatest risk.

Diagnosis

Campylobacteriosis is usually diagnosed by laboratory testing of a faeces (poo) sample.

Treatment

Gastroenteritis due to Campylobacter is usually treated with supportive measures, such as increasing fluid intake. Most people will recover from Campylobacter gastroenteritis in around a week. Maintaining hydration is very important. Antibiotics are generally only recommended for more serious cases (e.g. when the person is unwell enough to require hospitalisation).

Prevention

The following points outline some effective ways to prevent Campylobacter infections:

• Ensure all foods, especially meats such as chicken, are well cooked prior to being eaten. Fruits and vegetables not undergoing cooking should be properly washed. The internal temperature of all reheated foods should reach at least 75˚C. Consider freezing raw chicken if not cooking immediately.
• Ensure appropriate kitchen hygiene, including the separation of vegetable and meat preparation areas and utensils.
• Ensure good personal hygiene. Always wash hands with soap and running water, especially after using the toilet, changing nappies, touching animals, as well as before eating and preparing food.
• If you have campylobacteriosis, do not handle or prepare food for others while you have symptoms and for at least 24 hours after your symptoms have ended.

Staying home from school or work

People with Campylobacter infections should not attend school or work until their diarrhoea has completely stopped.

Children should not attend childcare until they have been free of symptoms for at least 24 hours. People who work at healthcare facilities, childcare centres, schools and food handlers should not work until they have been free of symptoms for at least 48 hours.

More information

Campylobacter is a notifiable condition. For more information on Campylobacter infections contact your doctor or call the Health Protection Service, Communicable Disease Control Information Line during business hours on 02 5124 9213.

Acknowledgement

Heymann DL, 2015, Control of Communicable Diseases Manual, 20th edition.