From the Guidelines
Campylobacter is primarily transmitted through the consumption of contaminated food and water, as well as person-to-person contact, as highlighted in a study on infectious diseases associated with organized sports and outbreak control 1. The most common sources of Campylobacter transmission include:
- Undercooked poultry, as Campylobacter naturally colonizes the intestinal tract of birds
- Unpasteurized milk
- Contaminated water sources
- Cross-contamination during food preparation when juices from raw meat contact ready-to-eat foods Person-to-person spread can occur through the fecal-oral route, though this is less common than foodborne transmission. Contact with infected animals, particularly pets with diarrhea, can also lead to infection. The bacteria's low infectious dose (as few as 500 organisms) contributes to its effectiveness as a pathogen. Prevention focuses on proper food handling, thorough cooking of poultry to 165°F (74°C), avoiding unpasteurized dairy products, practicing good hand hygiene after animal contact, and ensuring water safety, especially when traveling to areas with poor sanitation. As noted in the study on infectious diseases associated with organized sports and outbreak control, pathogens like Campylobacter are primarily transmitted by contaminated food or water route, or person to person 1. Key factors in preventing the spread of Campylobacter include understanding its common modes of transmission and taking measures to mitigate these risks. By prioritizing proper food handling, hygiene, and water safety, individuals can significantly reduce their risk of contracting Campylobacter.
From the Research
Common Modes of Campylobacter Transmission
- Consumption of contaminated food, particularly chicken meat, beef, and raw milk 2, 3, 4
- Direct contact with ruminants and exposure to contaminated surface water or tap water 2, 4
- Handling contaminated chicken and other poultry products 2
- Drinking untreated water from rivers, streams, or lakes 4
- Eating undercooked meat, especially chicken 4
- Living on a farm with livestock or having a dog in the household 4
- Consumption of food made on a barbecue 4
- Having a household water supply serving fewer than 20 houses 4
Risk Factors
- Consumption of poultry and untreated water are important sources of Campylobacter infection 4
- Cross-contamination when preparing poultry and consuming raw or undercooked chicken 4
- Inadequate handling and food preparation practices 3, 4
- Insufficient cooking of meat, especially chicken 4