Campylobacteriosis is a foodborne illness caused by Campylobacter bacteria.

Medically Reviewed by Dr Rehaam Ali Khan 


 It can affect humans and animals, causing mild to severe gastrointestinal symptoms such as abdominal cramps, fever, nausea, vomiting, and diarrhea. The most common sources of infection are undercooked poultry, unpasteurized milk and contaminated water.


Preventing campylobacteriosis requires proper hygiene, food safety practices and frequent hand-washing. When preparing or eating poultry, it should always be cooked to an internal temperature of 165°F (74°C) to kill the bacteria. Other raw meats should also be handled with care. Always use separate cutting boards for meat and other foods when possible and never put cooked meat on a plate that previously held raw meat. 


Unpasteurized milk is also considered high risk and should not be consumed unless it has been pasteurized or heated to at least 161°F (71°C). Water can also be a source of campylobacteriosis so only drink safe water from reliable sources. Be sure to bring water treatment tablets if you’re travelling abroad in an area where water may be unsafe.


Practicing proper hygiene is also important for preventing the spread of this illness. Always wash your hands thoroughly before and after handling raw meats and keep kitchen surfaces clean by washing them with hot soapy water. Dispose of kitchen towels carefully; cloth towels used in the kitchen should not be shared with others and should always be washed at a high temperature between uses. 


It’s important to recognize the signs and symptoms of campylobacteriosis in order to seek medical attention as soon as possible. Symptoms usually appear 2–5 days after ingestion of contaminated food or drink but can take up to 10 days in some cases. If you think you may have been infected seek immediate medical attention and report any suspected cases to your local public health unit immediately.