Causes and Symptoms of Campylobacteriosis
Campylobacteriosis is an infection caused by bacteria of the genus Campylobacter. These bacteria live in the intestines of healthy birds, and raw poultry meat commonly has Campylobacter on it.
Campylobacter is one of the most common bacterial causes of diarrheal illness in the United States and is the most commonly reported bacterial enteric pathogen in Minnesota. Approximately 800 to 1200 cases of Campylobacter are reported in Minnesota each year. Virtually all cases occur as isolated, sporadic events, not as part of large outbreaks.
- Campylobacteriosis Fact Sheet
Answers to frequently asked questions about campylobacteriosis.
- Campylobacter Infections
CDC fact sheet that answers some common questions about campylobacteriosis. Attention: Non-MDH link
- abdominal pain and cramps
- and vomiting.
Symptoms usually begin within 2 to 5 days after exposure to the organism.
- Symptoms typically last 1 week.
- Appropriate antibiotic treatment may shorten the duration of illness.
Infections are often associated with international travel, undercooked poultry, unpasteurized milk, untreated water, and contact with farm animals.
Eating undercooked chicken or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Campylobacter may also be found in the feces of some pets, especially those with diarrhea, and people can become infected if they do not wash their hands after contact with these pets.
Do you suspect that you have a foodborne illness? Visit reporting suspected foodborne illnesses.