A bacterium that is one of the most common causes of gastroenteritis, mainly linked to raw and undercooked poultry.
Raw and undercooked poultry, especially chicken, is the leading source. Cross-contamination from raw chicken to other foods and surfaces is a major route of infection.
No. Washing raw chicken does not make it safer and instead splashes bacteria around the sink and kitchen. Cooking the chicken thoroughly is what destroys Campylobacter.
Symptoms usually start two to five days after eating contaminated food and often last a few days to a week. Most people recover fully without specific treatment.
Only a low number of Campylobacter bacteria is needed to cause illness, so even minor cross-contamination from raw chicken can be enough to make someone sick.
Cook poultry thoroughly, do not wash raw chicken, keep raw poultry separate from ready-to-eat food, use dedicated boards, clean and sanitise surfaces, and wash hands after handling raw chicken.