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.
on this page:
Symptoms
Duration of Illness
Transmission
Fact Sheets
Fact Sheets
- Campylobacteriosis Fact Sheet
Answers to frequently asked questions about campylobacteriosis.
- CDC: Campylobacter Infections
CDC fact sheet that answers some common questions about campylobacteriosis.
Symptoms
Symptoms include:
- diarrhea
- abdominal pain and cramps
- fever
- and vomiting.
Symptoms usually begin within 2 to 5 days after exposure to the organism.
Duration of Illness
- Symptoms typically last 1 week.
- Appropriate antibiotic treatment may shorten the duration of illness.
Transmission
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 or waterborne illness? Visit reporting suspected foodborne/waterborne illnesses.
To report a suspected foodborne or waterborne illness call 1-877-FOOD-ILL.
Spotlight
Safer Farm Animal Contact Exhibits (Safer FACEs)
The Safer Farm Animal Contact Exhibits (Safer FACEs) training program can help you understand the risks of illness and injury from farm animals, and how to protect your visitors. Complete this free online training and the Minnesota Department of Health will provide certification that your venue has learned about these issues.
Turkey: Safe Thawing and Cooking
Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Cooking for Groups
Consumer information about preparing and serving food for large groups. Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming or attend daycare.
Contact us:
If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 for the MDH Infectious Disease Epidemiology, Prevention and Control Division.
