Campylobacter Jejuni

What is Campylobacter jejuni?

Campylobacter jejuni is the leading cause of bacterial diarrhea in the United States. Although anyone can have a C. jejuni infection, children under five years and young adults (15-29) are more frequently affected than other age groups. Symptoms of diarrhea, fever and vomitting usually occur two to five days after ingestion of the contaminated food or water.

C. jejuni is frequently found in raw chicken. Raw milk is also a source of infection, since the bacteria are often carried by healthy cattle and flies on farms.
Non-chlorinated water may also be a source of contamination. Cook chicken properly and purchase pasterized milk and chlorinated drinking water.

More Information on Campylobacter jejuni:


  • Article History
    • Revision Date: 6/22/2010

Food Safety Tip of the Day

Divide and conquer

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Large amounts of leftovers should be divided into small, shallow pans for quicker cooling. Increasing the exposed surface area of the food will help it cool more rapidly. The goal for proper food cooling is to get the inner-most temperature to less than 70°F within two hours and below 41°F within an additional four hours.

Source: Partnership for Food Safety Education

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Foodborne Pathogen of the Day

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