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

It's safe to bite when the temperature is right

Thermy

The only way to know food has been cooked to a safe internal temperature is to use a food thermometer. Fortunately, thermometers are high-tech and easy to use. Research shows that while cooking by "color" is frequently done, it can be misleading. Correct use of the right thermometer provides confidence that foods are adequately cooked, resulting in a safe, delicious meal.

Source: United States Department of Agriculture

Resources:

Foodborne Pathogen of the Day

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