by Victor Mikulin

Created on: July 18, 2011   Last Updated: July 19, 2011

Campylobacter is a spiral shaped, gram negative (stains pink or red in the medical laboratory), microaerophilic (prefers lower oxygen levels than other organisms) bacterium.  It is the second most commonly reported cause of food borne illness in the United States.  While it can be transmitted from one human to another, the ensuing infection caused by campylobacter is usually

zoonotic (spread from an animal to a human) in origin.  This zoonotic spread can happen in one of a few different ways.

Campylobacteriosis is a bacterial infection in the gastro-intestinal tract caused by the campylobacter bacterium.  The most common causative species is the campylobacter jejuni species, although other species can cause illness in humans as well.  The symptoms most commonly associated with it are abdominal cramps, bloody or watery diarrhea, fever, nausea, and vomiting. 

Campylobacter can be found almost anywhere.  They live and flourish in the intestines of cats, dogs, cattle, poultry, swine, birds, monkeys, and rodents.  Contact with the animal or its fecal matter can cause the spread of Campylobacteriosis.  The animal itself does not have to be ill to spread the organism.  The best way to prevent infection is thorough hand washing with soap and water after touching an animal or handling its feces.  People with compromised immune systems should be particularly circumspect about animal contact (especially farm animals.

The most common way of contracting campylobacter gastro-enteritis is through consumption of contaminated water or food.  Untreated water sources such as stream, rivers, lakes, and shallow wells can all be sources of Campylobacter infections if leave their droppings in or near that water source  This mode of infection is common among travelers to foreign countries, especially those in the developing world.

Contaminated food is by far the most common cause of campylobacter gastro-enteritis in the U.S.  Raw or under-cooked poultry and meat, contaminated fresh produce, and consuming raw, unpasteurized milk are the usual culprits.  When an infected chicken or other animal is slaughtered, the bacteria present in the animal can be transferred to the meat from their intestines.  Cross-contamination of cutting boards is also a common mode of transmission.  If the cutting board was used for cutting up meat and then used for other non-meat products (especially produce), the organisms can be transferred to the produce which may go uncooked, leaving no way to stem the spread of the bacteria.

Preventing a campylobacter infection can be accomplished by thorough hand washing with soap and water anytime an animal, feces, or meats are handled.  Always wash your hands after handling meat and before touching anything else.  Disinfect cutting board surfaces in between cutting up meats and non-meat products.  Try to avoid drinking untreated water or unpasteurized milk.  Cook all meat products thoroughly until internal temperature reaches at least 165 degrees Fahrenheit.  If you have a pre-existing medical condition that leaves you immune compromised, minimize contact with animals and their environment, ensuring that you wash your hands with soap and water after any contact with animals or their fecal matter.

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