Campylobacter Q & A with Attorney Brendan Flaherty
Food safety attorney Brendan Flaherty answers frequently asked questions about Campylobacter.
What is Campylobacter?
Campylobacter is one of the most common causes of foodborne illness in the U.S. The Centers for Disease Control and Prevention (CDC) estimates that 2.4 million people are sickened by Campylobacter every year.
If someone eats food contaminated with Campylobacter bacteria, they can get sick with an illness called campylobacteriosis. Typical symptoms for campylobacteriosis include abdominal cramping and pain, diarrhea and fever. Sometimes there is also nausea and vomiting and the diarrhea can be bloody. Symptoms usually begin within two to five days after exposure and can last up to a week.
In severe cases, it can spread to the bloodstream and cause a serious illness or death. We have represented people who ate food contaminated with Campylobacter and then developed Guillain-Barré syndrome, a condition in which the body damages its own nerve cells, resulting in muscle weakness and, in some cases, paralysis.
How does food get contaminated with Campylobacter?
Campylobacter is associated with raw or undercooked poultry products. A flock of chickens can be infected with Campylobacter and show no symptoms. Then, during slaughter, the bacteria can be transferred from the intestines to the cuts of meat. Raw milk can also be contaminated if the cow has an infection in or manure on her udder.
How can consumers avoid getting campylobacteriosis?
The best way to avoid getting campylobacteriosis is to follow basic food handling practices. Before touching anything else after handling raw foods, wash your hands with soap and warm running water. Use separate cutting boards for meat and other foods. Cook all poultry products thoroughly. The best way to tell is to use a meat thermometer to make sure it has reached a minimum internal temperature of 165 °F.
