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Campylobacter
Campylobacter bacteria is often responsible for food poisoning. However it can also cause an infectious disease called Campylobacteriosis, which can be fatal if the infection spreads to the blood.
How does it spread?
Campylobacter is a foodborne infection, and is often associated with handling raw poultry or eating raw or undercooked poultry meat, and through touching contaminated surfaces. Larger outbreaks of the illness are usually related to drinking unpasteurized milk or contaminated water. The bacteria can also be passed from person to person contact, especially if the infected person is a child.
Symptoms
Campylobacter symptoms are usually similar to gastric flu, and generally last between 2 and 5 days, they include: fever, vomiting, diarrhoea (possibly bloody) and stomach cramps. Some infected people may not experience any symptoms, but transmit the infection to others.
People most at risk
Most at risk are those with weakened immune systems, which includes the very young, the eldery, pregnant women, and people already weakened by illness.
Best prevention
- Wash your hands frequently and thoroughly, and use a hand sanitiser. Take extra care before preparing food and after contact with raw meat, unwashed vegetables and after using the toilet.
- Make sure raw and cooked food is kept separately to avoid cross contamination.
- Clean and disinfect surfaces, chopping boards and utensils after using them.
- Hygienically clean frequently touched surfaces, especially in the kitchen, bathroom and around the toilet, paying attention to handles and switches.
- Cloths used for cleaning should be completely disinfected by soaking in bleach.