Campylobacter Jejuni

Campylobacter Jejuni

Campylobacter Jejuni is found in intestinal tracts of many domestic animals and expelled in their faeces, Campylobacter Jejuni is the most common cause of acute diarrhoea in Ireland.

It is most frequently associated with high protein foods such as meat, poultry, seafood and eggs, and can also be found on raw vegetables and in water. Infected and improperly cooked chicken is the most common source of poisoning.

Food is contaminated when it comes into contact with animal faeces, and poisoning is caused by eating infected food and drinking infected water.

Campylobacter Jejuni is destroyed by cooking food to 75°C and controlled by keeping food at a temperature below 5°C or above 63°C.

The major causes of Campylobacter Jejuni food poisoning is poor personal hygiene on the part of food handlers, unwashed raw fruits and vegetables, under-cooked foods, and contamination of cooked foods.

Incubation period: 2 to 5 days.

Duration and type of illness: The majority of sufferers are over the acute symptoms in a few days, but in one out of five cases, illness may persist for a number of weeks and relapses can occur.

Symptoms: Are very similar to Salmonella with fever, abdominal pain, and bloody diarrhoea. The symptoms are generally not severe, but some cases have proved fatal!

Control: Good food hygiene practices. The bacteria are easily destroyed by heat. Proper cooking and/or pasteurisation is essential. Avoid cross-contamination and ensure work surfaces and utensils are cleaned and disinfected.