A bacterium that is one of the most common causes of gastroenteritis, mainly linked to raw and undercooked poultry.
A bacterium that is one of the most common causes of gastroenteritis, mainly linked to raw and undercooked poultry. Campylobacter is a bacterium that is among the most frequently reported causes of bacterial gastroenteritis in Australia. It is found in the gut of many animals, especially poultry, and raw and undercooked chicken is the most common food source. Very small numbers of the bacteria can cause illness, so even minor cross-contamination from raw chicken can be enough. Symptoms usually begin two to five days after exposure and include diarrhoea (sometimes bloody), abdominal pain, fever and nausea. Illness typically lasts a few days to a week. Most people recover fully, but in rare cases infection can trigger longer-term complications such as reactive arthritis or a nerve condition called Guillain-Barre syndrome. Because raw poultry is the main source, food businesses control Campylobacter by cooking chicken thoroughly to a safe core temperature, avoiding washing raw chicken (which splashes bacteria around the sink and kitchen), and preventing cross-contamination from raw poultry to ready-to-eat foods, surfaces and utensils. Separate boards and thorough cleaning and sanitising are key. Good hand hygiene after handling raw poultry is essential, as is storing raw chicken below ready-to-eat food in the fridge. Since only a small dose can cause illness, careful separation and cleaning are more important than for some other pathogens. Staff training on poultry handling is a practical priority. A cook rinses raw chicken fillets under the tap before cooking, splashing bacteria-laden water onto a nearby bowl of salad ingredients. The chicken is cooked properly, but the salad is served raw and carries Campylobacter. Skipping the rinse and keeping raw poultry away from ready-to-eat foods would have prevented the contamination.
Frequently asked questions
What is the main source of Campylobacter?
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.
Should I wash raw chicken before cooking?
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.
How long after exposure do symptoms appear?
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.
Why is a small amount of contamination a concern with Campylobacter?
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.
How can a business control Campylobacter?
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.
