Campylobacter Food Poisoning:Campylobacter, particularly Campylobacter jejuni, is now recognized as a primary cause of bacterial infections. It typically spreads through contact with raw or undercooked poultry. Even a tiny drop of juice from a contaminated chicken can cause Campylobacteriosis, an illness resulting from the Campylobacter bacteria. Typically, Campylobacteriosis affects individuals or small groups. A common infection method is using the same cutting board for raw poultry and then for vegetables or other lightly cooked foods without washing it first. This allows the Campylobacter bacteria from the poultry to contaminate other foods. Although human-to-human transmission is rare, it can occur, especially if the infected person is a child or experiencing severe diarrhea.Many chicken flocks are carriers of Campylobacter without showing illness. When these birds are slaughtered, the bacteria can transfer from their intestines to the meat. Over half of the raw chicken sold in the U.S. contains Campylobacter, which is also found in giblets, particularly the liver.Larger outbreaks of Campylobacteriosis are more often linked to consuming unpasteurized milk or contaminated water than to raw poultry. Milk can be contaminated if the cow has a Campylobacter infection in her udder or if manure contaminates the milk. Surface water and streams can become contaminated by feces from infected cows or wild birds. This infection is prevalent in developing countries, posing a risk to travelers.Animals can also contract the infection, and some individuals have acquired it through contact with the feces of infected pets like dogs or cats. Symptoms generally appear 2 to 5 days after exposure and last about a week. They mimic viral infections, including diarrhea, fever, abdominal pain, cramps, nausea, and vomiting. However, with Campylobacter, fever is common, and diarrhea may be bloody. Most people recover within 2 to 5 days without specific treatment, though it can take up to 10 days. Those with compromised immune systems might require antibiotics, such as a fluoroquinolone, for about two weeks. Staying hydrated is crucial during diarrhea.Preventing Campylobacteriosis involves:- Thoroughly cooking all poultry products until there's no pink meat, juices run clear, and the internal temperature reaches 170°F (77°C) for breast meat and 180°F (82°C) for thigh meat.- Returning undercooked poultry to the kitchen for further cooking when dining out.- Washing hands with soap before and after handling raw animal products.- Preventing cross-contamination by using separate cutting boards for animal products and other foods.- Cleaning all surfaces and utensils with soap and hot water after preparing raw animal products.- Avoiding unpasteurized milk and untreated surface water.- Ensuring people, especially children, with diarrhea wash their hands frequently to prevent spreading the infection.- Washing hands after contact with pet feces.While most people recover fully from Campylobacteriosis, some experience long-term effects, such as arthritis or a condition known as Guillain-Barre syndrome. These occur when the immune system, triggered by the Campylobacter infection, mistakenly attacks the body's own tissues—joints in arthritis and nerves in Guillain-Barre syndrome, leading to muscle weakness that can last several weeks and may require intensive care. It's estimated that about one in 1,000 Campylobacteriosis cases results in Guillain-Barre syndrome, with up to 40% of Guillain-Barre cases linked to the infection.
