Campylobactor jejuni
Foodborne illnesses

Food Safety


Camplobacter jejuni is a microaerophilic organism, which means it has a requirement for reduced amount of oxygen. Surveys have shown that Campylobacter is the leading cause of bacterial diarrheal illness in the United States. It causes more disease than Shigella or Salmonella combined.


Initial symptoms include fever, headache, and muscle pain followed by diarrhea, abdominal pain, and nausea. These symptoms may appear 2 to 5 days after eating and may last up to 7 to 10 days.

Mode of Transmission

Camplobacter can be transmitted by contaminated water, raw milk, and raw and undercooked meat, poultry or shellfish.


Healthy chicken carry this bacteria in their intestinal tracts sometimes causing the contamination of raw poultry. Raw milk can also be a source; the bacteria are carried by healthy cattle and by flies on farms. Non – chlorinated water may also be a source for the infection. However, properly cooking chicken, pasteurizing milk, and chlorinating drinking water will kill the bacteria.


  • Avoid cross- contamination of foods
  • Cook foods thoroughly
  • Practice good personal hygiene
  • Only consume pasteurized milk products


FDA’s Bad Bug Book
U.S. Center for Disease Control


National Restaurant Association