Campylobacteriosis Fact Sheet
Revised May, 2009
Download a print version of this document:
Campylobacteriosis Fact Sheet (PDF)
What is it?
Campylobacter is a bacterium that causes a diarrheal illness called campylobacteriosis. Campylobacteriosis is one of the most common bacterial foodborne diseases in the United States.
What are the symptoms?
Symptoms of campylobacteriosis include diarrhea, stomach cramps, abdominal pain, and fever. Symptoms usually begin 2 to 5 days after being exposed to the bacteria.
How long does it last?
The symptoms usually last for about 1 week. Treatment for campylobacteriosis may be available from your health care provider. People with mild symptoms usually recover on their own without treatment.
How is it spread?
Campylobacter lives in the intestines of birds (specifically poultry) and other animals. It can be found in water, food, soil, or surfaces that have been contaminated with the feces of infected humans or animals.
People can become infected with Campylobacter by:
- Eating raw or undercooked poultry.
- Drinking raw, unpasteurized milk or contaminated water.
- Contact with farm animals or pets.
- Touching contaminated surfaces or objects and then touching their mouth or putting a contaminated object into their mouth.
- Not washing hands after using the bathroom or changing diapers and then eating foods.
What should I do if I have symptoms?
- Contact your health care provider.
- Wash your hands often.
How can I prevent campylobacteriosis?
- Cook all poultry products thoroughly.
- Prevent cross-contamination in the kitchen by washing hands, cutting boards, countertops, knives, utensils, and other surfaces after handling raw foods.
- Separate raw meats, poultry, and seafood from vegetables and cooked foods.
- Don’t drink untreated water from lakes, rivers, streams, ponds, or shallow wells.
- Don’t drink raw, unpasteurized milk.
- Wash your hands with warm, soapy water for at least 20 seconds
- After using the bathroom
- After changing diapers
- After touching animals
- Before eating
- Wash your hands more often when someone in your household is sick.
- Wash and/or peel fruits and vegetables before eating them.
- Avoid preparing food for others while you have symptoms.
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.
Waterborne Illness
Waterborne illness is caused by recreational or drinking water contaminated by disease-causing microbes or pathogens. Of note, many waterborne pathogens can also be acquired by consuming contaminated food or beverages, from contact with animals or their environment, or through person-to-person spread.
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.
