Campylobacter

Campylobacter is the main cause of bacterial food poisoning in Scotland. You can become ill from campylobacter bacteria by:

• eating contaminated foods
• drinking contaminated water
• direct contact with animals

It’s most commonly spread by incorrect handling, preparation and cooking of raw chicken.

Anyone can become ill from campylobacter. Most people will recover within a week but for some people, it can lead to long-term health conditions. Read more information about who’s at higher risk of food poisoning.

Campylobacter is the most common bacterial cause of food poisoning in Scotland and the rest of the UK. It causes a diarrhoeal infection called campylobacteriosis and, although there are more cases in the warmer months (which is likely due to barbecue usage), people can get it at any time of the year.

The time taken from eating food contaminated with campylobacter to the start of symptoms is usually 2 to 5 days, but it can be as short as 1 day or as long as 11 days. Symptoms typically last 7 days. 

Symptoms include:

• diarrhoea (sometimes bloody)
• abdominal pain
• high temperature
• occasionally nausea and vomiting

In some people, campylobacteriosis can result in serious health conditions such as:

• irritable bowel syndrome (IBS)
• reactive arthritis
• in rare cases, Guillain-Barré syndrome – a serious condition of the nervous system

People can become ill with campylobacter by eating contaminated food, drinking contaminated water, or having contact with infected animals (such as pets and farm animals). 

In the kitchen, campylobacter can spread by incorrect handling and cooking of food, or eating something that touched it (i.e. cross-contamination). Foods commonly associated with campylobacteriosis include:

•  raw chicken and other poultry (most common source)
• offal, such as liver
• unpasteurised dairy products
• untreated water

Over half of cases of campylobacteriosis come from contaminated poultry meat. Even one drop of juice from raw poultry can have enough campylobacter in it to infect a person. This is why it's especially important to cook chicken meat thoroughly, whether it’s in a dish or cooking it on the barbecue. To avoid pink chicken on the barbecue, follow our barbecue food safety advice.