Campylobacteriosis

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Campylobacteriosis is an infectious disease caused by the bacteria campylobacter. Campylobacter is one of the leading causes of diarrheal illness in the United States.

The symptoms of campylobacteriosis include: diarrhea, cramping, abdominal pain and fever. 

Campylobacteriosis can occur when a person eats raw or undercooked poultry or from foods that have become cross contaminated. Generally, campylobacteriosis occurs in single, sporadic cases, with outbreaks usually only occurring after water contamination or contamination of unpasteurized milk.

• Avoid consuming raw or undercooked poultry

• Avoid cross contamination of food items with poultry

•  Wash hands thoroughly before and after handling raw meats and vegetables

•  Avoid drinking milk that has not been pasteurized

•  Wash hands after contact with pet feces

The initial symptoms of campylobacteriosis can occur between two and five days after exposure.

Generally, patients infected with campylobacteriosis recover without the need for specific treatment. It is important for those infected with the disease to drink plenty of fluids throughout the duration of the illness to avoid dehydration from diarrhea.

In more severe cases, antibiotics may be prescribed to shorten the duration of symptoms if given early in the illness. Although campylobacteriosis does not commonly cause death, it is estimated that 124 people in the United States die from complications of the illness each year.

59 cases were reported in Northern Kentucky in 2011. 

From 2007 through 2010, an average of 45 cases each year were reported to the Health Department.

For more information online, you can visit the Centers for Disease Control at http://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/

Or, call the Health Department at 859.363.2070.