Download Campylobacter

Campylobacter –
Essential
Information
For information or advice, please contact New
Forest Environmental Health, 023 8028 5680
What are “Campylobacter”?
Campylobacter are a group of bacteria that are responsible for
the most common cause of food-borne disease in Britain. It is
believed that in excess 44,000 cases of Campylobacter infection
are notified annually and, with many more going unreported, the
true number of cases may be as high as 500,000.
Where are Campylobacter found?
Campylobacter are commonly found in the gastrointestinal tracts
of domestic pets, wild animals and birds, and poultry. Larger
numbers of the bacteria may be present in raw chickens, turkey
and ducks. Unpasteurised milk; shellfish and water contaminated
with animal faeces are also known sources of infection. It is
possible for Campylobacter bacteria to remain in a “dormant”
state during adverse environmental conditions, such as low
temperatures, and then reactivate and commence growing when
conditions become more favorable.
the intestines where they divide and grow. Illness can develop
any time during an incubation period of between 1 to 10 days, but
usually manifests itself 2 to 5 days following ingestion. Initial
symptoms are nausea, headache and fever (feeling hot and cold),
followed by acute abdominal pains and profuse often
bloodstained diarrhea. Other symptoms can include arthritic
aches in long bones and joints. Typically, sufferers may be ill for
up to a week, sometimes longer, before recovering, and will
probably continue to carry and excrete the bacteria for one or two
weeks afterwards.
Treatment
Most cases of Campylobacter food poisoning do not require
antibiotic treatment and the infection, although temporarily
uncomfortable and debilitating, is normally of no lasting
significance. Confirmed cases, in particular the elderly and very
young, are advised to drink plenty of water or rehydration fluids as
prescribed by their GP who should also be consulted if symptoms
persist.
How are Campylobacter infections contracted?
Campylobacter bacteria may be transmitted to humans in any of
the following ways: Easting uncooked or contaminated foods
 Cross contamination form handling raw food or contact with
contaminated utensils, chopping boards and surfaces.
 Direct contact with infected animals such as puppies and
kittens.
 Drinking contaminated water or untreated milk.
 Person-to-person transmission can occur through poor
inadequate hand washing by infected individuals who prepare
read-to-eat food.
Illness and Symptoms
The infectious dose, i.e. the minimum dose required to cause
illness, is as low as 100 bacteria. After swallowing
Campylobacter the bacteria pass through the stomach and enter
Control and prevention of further cases
Confirmed case and carriers of Campylobacter should pay special
attention to personal hygiene. Hans should always be washed
immediately after using the toilet and before handling or preparing
food. Infected individuals must not share towels or bathwater,
and care should be taken when handling any nappies, soiled
clothing, or bedding. Infected individuals employed in the food
industry should remain off work for the least 48 hours after
symptoms have ceased. Children under 5 years of age, and in
certain circumstances older children, should be kept off school,
nursery and playgroup for at least 48 hours after cessation of
symptoms. Basically, all confirmed cases of Campylobacter
should maintain very high standards of personal hygiene in order
to prevent further cases in the community.