Campylobacteriosis

Campylobacteriosis is an infection caused by a group of bacteria called Campylobacter. These bacteria are found worldwide, including in New Brunswick. They live in the intestines of infected people and animals. The bacteria cause gastrointestinal illness and are passed in the feces. Campylobacter bacteria are one of the most common causes of diarrhea.

Diagnosis of campylobacteriosis is based on assessment of clinical symptoms by a health-care provider and laboratory testing of a stool sample. 

Symptoms usually appear within two to five days after a person becomes infected with the bacteria. Most people who become ill have diarrhea, stomach cramps, nausea, vomiting and fever. Symptoms usually last a week. In some people, serious illness can develop. 

Campylobacter bacteria can be found in soil, food, water or on surfaces contaminated with feces from infected persons and animals. The bacteria are spread by animal-to-person contact, by eating contaminated food or by drinking contaminated water; less common is by person-to-person contact. 

Most cases are associated with improperly handling or eating raw or undercooked poultry. Campylobacter bacteria can also be spread by contact with cooked foods containing raw poultry. 

Some examples of how the bacteria can be spread include:

• eating undercooked poultry
• drinking unpasteurized milk
• handling poultry packages when shopping and then touching the mouth with unwashed hands
• using the same cutting board and knife for raw chicken and vegetables without washing in between

Anyone exposed to the bacteria can become infected. Young children, the elderly and people with weakened immune systems are at a greater risk of developing more serious disease. Most people will recover without specific treatment. 

People with diarrhea should drink plenty of liquids to avoid dehydration, stay home when ill and practice good personal hygiene like hand washing. Avoid preparing food for others while you have symptoms and for 48 hours after you recover. Consult a health-care provider for advice and treatment if bloody or severe diarrhea occurs; sometimes prescription medicines can be used.

Health-care providers and laboratories are required to report cases to Public Health. Public Health staff may investigate to find out how the infection occurred, identify other people who may be at risk of infection, implement control measures and provide advice as necessary, including exclusion of infected workers in high-risk occupations like people involved in food handling, direct patient care and care of the young or the elderly. As a control measure, infected children participating in daycare may also be requested to be excluded. 

Use good environmental management. Flush or discard any stool in the toilet and clean surrounding area using hot water and detergent. A chlorine-based disinfectant is recommended.  

Practice good personal hygiene. Wash hands thoroughly with soap and water after using the toilet or changing a diaper, handling animals or contact with animal feces, handling raw poultry and meats and before preparing or eating food.  

Take food safety precautions. Wash or peel all raw vegetables and fruits before eating. Thoroughly cook all meats (meat, poultry and seafood). Prevent contact of cooked foods with raw poultry and other meat. Drink and eat only pasteurized dairy products (milk, cheese, yogurt and ice cream).  

Drink properly treated water. Avoid swallowing recreational waters from swimming pools and hot tubs. Do not drink untreated surface water from lakes or streams. Test private well drinking water regularly (once or twice per year). 

For additional information, contact your health-care provider, local Public Health office or Tele-Care 811.