Campylobacter spp.

What is Campylobacter?

Campylobacter is a genus of bacteria with some species that cause campylobacteriosis, a potentially dangerous diarrheal illness. Campylobacteriosis is the leading cause of bacterial diarrheal illness in the United States. People typically become ill from eating Campylobacter in foods or drinking water cross-contaminated with bird feces. One type of Campylobacter, Campylobacter jejuni is responsible for most cases of campylobacteriosis in the United States.

What are the illnesses associated with Campylobacter?

Campylobacteriosis is the illness specifically caused by Campylobacter bacteria, but not every infection of Campylobacter is diagnosed as campylobacteriosis. Several different diarrheal illnesses, including other foodborne illnesses, share the common symptoms of campylobacteriosis. Sometimes in situations where no tests are run or the Campylobacter bacteria are not detected, a doctor might diagnose campylobacteriosis as enteritis, gastritis or gastroenteritis.

How is Campylobacter transmitted?

Sources that have been known to transmit Campylobacter include:

• Contaminated Foods (especially chicken)
• Untreated drinking water that has been compromised with sewage or farm runoff
• Cross contamination from handling infected foods
• Person to person transmission through poor hand washing and hygiene practices

What foods are most at risk for Campylobacter contamination?

• Chicken
• Raw milk
• Untreated water

Foods contaminated with Campylobacter do not have an odor and look normal, without testing there is no way to determine if a food is harboring the foodborne bacteria.

Chickens can harbor Campylobacter without showing any signs of illness. During the slaughtering process, the intestines and feces of the chicken come into contact with the meat of the bird. Cross contamination occurs when the infected birds share the same water with non infected chickens in massive cold water chillers. A 2009 Consumer Reports investigation found that as many as two thirds of name brand broiler chickens tested positive for the presence of Campylobacter.

Drinking water can be a source for Campylobacter contamination if farm runoff compromises the water, especially if the drinking water is not chlorinated or from a private source.

Unhygienic food handling practices can also spread Campylobacter. Food handlers who ignore hand washing rules or food safety rules can unwittingly pass along Campylobacter bacteria.

What can you do to help avoid Campylobacter?

• Avoid eating raw or undercooked poultry
• Avoid consuming unpasteurized raw milk or foods made from raw milk such as cheese and ice cream
• Keep foods properly chilled
• Clean and sanitize hands, utensils and surfaces after handling foods that are at risk for Campylobacter  contamination
• Separate foods from each other before the foods can be properly cooked
• Do not prepare foods if you are diagnosed or believe you are infected with Campylobacter

These safety suggestions can be helpful at controlling the cross contamination threats posed by a contaminated food product, but the only way to assure you are safe from foodborne illness is to never contact a contaminated food product in the first place.

According to the CDC, the responsibility of food safety does not rest in the hands of the consumer. Quoting the CDC’s website,” In the end, it is up to the consumer to demand a safe food supply; up to industry to produce it; up to researchers to develop better ways of doing so; and up to government to see that it happens, to make sure it works and to identify problems still in need of solutions.”

Who is at the greatest risk for Campylobacter infection?

All people who are exposed to Campylobacter pathogens are at risk of contracting campylobacteriosis, but for some individuals, Campylobacter exposure can pose a serious danger. Children, the elderly and the immune compromised are all at greater risk of developing campylobacteriosis and these individuals are also at greater risk of developing debilitating and dangerous complications from a Campylobacter infection.

What are the symptoms of Campylobacter poisoning?

Onset of campylobacteriosis occurs about 2 to 5 days after ingesting the Campylobacter pathogen. Symptoms of the illness include:

• Diarrhea (which can be bloody)
• Nausea / Vomiting
• Abdominal cramping

Individuals may be infected with Campylobacter and show no signs of illness. For those who become ill, most experience about 4 to 7 days of illness from Campylobacter poisoning and generally campylobacteriosis resolves without intervention, but for a few victims, the illness can develop into severe and life threatening complications.

What are the complications that can occur from a Campylobacter infection?

Campylobacter infections are typically not serious illnesses and usually resolve without complications or serious long term effects but for some victims, campylobacteriosis is just the beginning of their problems. Some of the complications that can occur from Campylobacter poisoning include:

• Hospitalization due to severe symptoms
• Guillian-Barre Syndrome (GBS)
• Reiter’s syndrome (reactive arthritis)
• Sepsis (septicemia), sometimes referred to as blood poisoning
• Irritable bowel syndrome (IBS)
• Death

Advocating for Food Safety

The foodborne illness lawyers at Neblett, Beard & Arsenault promote food safety through legal advocacy, information outreach and analysis of food poisoning outbreaks. The food poisoning attorneys at Neblett, Beard & Arsenault have helped people harmed by contaminated foods or beverages, including clients in Texas, Arkansas, Mississippi, Louisiana and across the country.

If you or a loved one has suffered serious complications from a foodborne illness, please contact Neblett, Beard & Arsenault for a free evaluation of your case. Contact our firm by calling 1-800-256-1050 or use our online contact form.