Campylobacter

You can’t see campylobacter, smell it or taste it on food but if it affects you, you won’t forget it

Close up of campylobacter bacteria that causes food poisoning

What is 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 but those more likely to have severe symptoms are people aged 65 years and older and those with a weakened immune system. People with weakened immune systems include:

  • those with underlying health conditions (e.g. cancer or diabetes) 
  • those receiving certain medical treatments or medications (e.g. chemotherapy and immunosuppressants)

Most people will recover within a week but for some people, it can lead to long-term health conditions.

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.

Fact

There are around 6,000 reported cases of campylobacter infection in Scotland every year.
 

People who are most at risk

Most people recover fully from campylobacteriosis and treatment is not usually needed. Anyone can get ill from it, however older people (typically 65 and over) and those with a weakened immune system are at greater risk of serious side effects from campylobacteriosis. 

The body’s immune system weakens as you age. This increases the risk of becoming ill from food poisoning. Illness for older people (typically 65 and over) is often more severe and may lead to serious illness, hospitalisation or even death. 

Therefore, it’s important to be aware of how to prepare food safely if you're in this group or if you're making food for anyone aged 65 and over.

Symptoms of campylobacter poisoning

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

How is campylobacter spread?

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.

Top tip

Never wash raw chicken. It can spread campylobacter around the kitchen sink and surfaces. 

map chopping raw chicken on a chopping board at home

Preventing campylobacter poisoning

To help keep you and your family safe, follow the '4Cs' of food safety: chilling, cleaning, avoiding cross-contamination and cooking.

Purple circle with an illustration of a green fridge

Chilling

Defrost chicken in the fridge in a covered container on the bottom shelf away from cooked foods. Campylobacter loves to grow at temperatures above 8°C so it’s important to keep chicken cold when defrosting. 

Always check chicken is fully defrosted before cooking.

purple circle showing handwashing

Cleaning

Always wash your hands in warm, soapy water after handling raw chicken. Effective cleaning removes bacteria on hands, equipment and surfaces, helping to stop campylobacter from spreading onto food.

Icon showing 2 arrows representing cross-contamination between food

Avoid cross-contamination

Never wash raw chicken! This can splash harmful bacteria around your kitchen sink and surfaces. 

Use different chopping boards and utensils for raw chicken and ready-to-eat food. If you can’t use different chopping boards and utensils, thoroughly wash them in hot, soapy water between use.

Purple circle with green illustration of a cooked whole chicken with steam coming out

Cooking

Check the meat is cooked to 75°C in the thickest part using a meat thermometer. 

Make sure there’s no pink meat, the juices run clear and it’s steaming hot in the middle. This is the only way to make sure that harmful bacteria, such as campylobacter, are killed.

Fact

Chicken is the largest source of human infection, causing 52-68% of campylobacteriosis cases.
 

Preparing chicken safely

Chicken curry recipe

Have a look at our simple, easy and healthy chicken curry recipe card for an example of how to safely prepare chicken.

Chicken curry recipe
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