Epidemiology Corner

June 7, 2002

Campylobacter, Gastroenteritis

The bacterium called Campylobacter causes the illness referred to as Campylobacteriosis. It is the most frequently diagnosed bacterial foodborne illness in the United States with approximately 2.4 million cases and 250 to 500 deaths yearly Most people who become ill with Campylobacteriosis have diarrhea, cramping, abdominal pain and fever within 2 to 5 days of ingesting the bacteria. The diarrhea could be bloody and there may be nausea and vomiting. The illness typically lasts one week. All age groups can be affected but children, young adults and the elderly are more frequently affected.

Males are more frequently affected than females. The illness is much more common in individuals with HIV infection. Campylobacteriosis is a reportable disease in the state of Texas. In Houston, based on a five-year study, an average of forty-eight (48) laboratory confirmed cases are reported to the health department yearly.

Campylobacteriosis usually occurs in single, sporadic cases, but it can also occur in outbreaks, when a number of people become ill at one time. Most cases of Campylobacteriosis are associated with handling raw poultry or eating raw or undercooked poultry. A very small number of Campylobacter organisms (fewer than 500) can cause illness in humans; therefore, even one drop of juice from raw chicken meat can infect a person. Cross contamination can occur when the same cutting board is used without washing between cutting raw meat and other food items that are cooked lightly or not at all, such as salad ingredients. Larger outbreaks due to Campylobacter are not generally associated with raw poultry but are usually related to drinking unpasteurized milk (from infected cow or contaminated by manure) or contaminated water. Surface water and mountain streams can become contaminated from infected feces from cows and birds. Other animals can also be infected, and some people have acquired their infection from contact with the infected stool of an ill dog or cat.

Tips for preventing Campylobacteriosis:

• Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink); juices run clear.
• Wash hands with soap before handling raw meat and/or after handling raw meat and before touching anything else.
• Prevent cross-contamination in the kitchen. Use separate cutting boards for raw meat and other foods.
• Carefully clean all cutting boards, countertops and utensils with soap and hot water after preparing raw meat.
• Avoid unpasteurized milk and untreated water.
• Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection.
• Wash hands with soap after having contact with pet feces.

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