Chickens and other poultry are often colonized by Campylobacter. Other farm animals, such as cattle and pigs, as well as pets like dogs and cats, can also carry the bacteria. The animals themselves often show no signs of illness. “This makes it all the more important to handle these foods with care—from the moment of purchase through to further processing and preparation at home—and to maintain good kitchen and hand hygiene to prevent transmission to humans,” explains Dr. Susanne Hitzler, Head of the Health Protection Division at the Ludwigsburg District Office.
What symptoms does Campylobacter cause?
A Campylobacter infection may initially begin with headaches, body aches, fever, and general malaise. Typical symptoms usually appear two to five days after infection. These include diarrhea—which may be bloody—abdominal pain and cramps, nausea, and vomiting.
“In most cases, the illness resolves on its own within a week, and antibiotic treatment is not necessary,” Hitzler reassures. In very rare cases, however, complications can occur. These include, for example, reactive joint inflammation and Guillain-Barré syndrome, a neurological disorder that can be accompanied by symptoms of paralysis.
Pay Special Attention to Hygiene in the Summer
Campylobacter infections occur particularly frequently during the summer months. Poor hygiene during transport—such as a break in the cold chain—or during the preparation of the foods mentioned can facilitate the transmission of the bacteria. For example, bacteria can spread from raw poultry to other foods via hands, cutting boards, knives, or countertops.
Such cross-contamination is particularly problematic with foods that are not subsequently heated, such as salads or other ready-to-eat dishes.
Preventing Infections
To prevent Campylobacter infections, a few simple hygiene rules should be followed:
- Keep perishable foods sufficiently chilled while shopping and transporting them home, and avoid breaking the cold chain whenever possible.
- Always cook poultry thoroughly.
- Store and prepare raw meat separately from other foods, especially ready-to-eat foods.
- Wash your hands thoroughly with soap and water after handling raw meat.
- Thoroughly clean cutting boards, knives, countertops, and other kitchen utensils after contact with raw meat.
- Boil raw milk before consuming it, unless it has already been treated accordingly by the manufacturer.
- Do not rinse poultry before preparing it, as bacteria can spread through splashes in the kitchen.
At-Risk Groups
Infants, young children, older adults, and people with weakened immune systems should be especially careful when handling raw animal-based foods. Pregnant women are also advised to avoid raw foods of animal origin.
“Simple hygiene measures can significantly reduce the risk of a Campylobacter infection,” Hitzler summarizes. “Above all, consistently separating raw and ready-to-eat foods, as well as thorough handwashing, help prevent infections.”
