Campylobacter Infection: Symptoms, Prevention, and Risks
Overview of Campylobacter
Campylobacter is a common bacteria causing food poisoning, leading to gastroenteritis characterized by diarrhoea, sometimes bloody, and vomiting, though vomiting isn't always present.
Symptoms and Complications
Symptoms typically appear 2-5 days after consuming contaminated food, with an incubation period of up to 10 days. In severe cases, dehydration may occur, requiring medical attention and possibly antibiotics.
Incidence and Sources
There are approximately 280,000 cases of Campylobacter infection annually in the UK. It's predominantly found in raw poultry, with about 65% of UK-sold chicken carrying the bacteria.
High-Risk Groups
Campylobacter affects all age groups but is more common in children under 5 and adults over 60, as well as those who travel to less sanitary environments or work with animals.
Prevention Tips
Follow these precautions to reduce the risk of Campylobacter infection:
- Cook Poultry Thoroughly: Ensure meat is cooked through to kill bacteria.
- Avoid Washing Poultry: Washing can spread bacteria onto surfaces and other foods.
- Store Poultry Properly: Cover and store poultry at the bottom of the fridge below 5°C to prevent cross-contamination.
- Practice Good Hygiene: Wash hands thoroughly with soap and water after handling poultry or any raw meat.
- Keep Surfaces Clean: Disinfect surfaces that come into contact with raw poultry.
Simple measures like these can significantly reduce the risk of Campylobacter infection.
For more detailed information on preventing Campylobacter infection, visit the Food Standards Agency website.
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