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

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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