Anyone can get campylobacter but over 65s are at greater risk of serious side effects.
The body’s immune system weakens as you age increasing the risk of getting food poisoning, which can lead to serious illness, hospitalisation or even death.
What is campylobacter?
Campylobacter is the most common bacterial cause of food poisoning in Scotland. It is often spread by poor handling and preparation of raw chicken. Even one drop of juice from raw chicken can have enough campylobacter to infect you.
Never wash raw chicken. It can spread campylobacter around the kitchen sink and surfaces.
Campylobacter can be found in:
Raw chicken and other poultry
Unpasteurised dairy products
Symptoms of campylobacter
Diarrhoea (sometimes bloody)
Symptoms typically last 7 days.
There are an estimated 54,000 cases of campylobacteriosis in Scotland every year.
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.
Check the chicken is cooked to 75°C in the thickest part using a meat thermometer. Ensure there’s no pink meat, the juices run clear and that it’s steaming hot in the middle. This is the only way to ensure that harmful bacteria are killed.
Support our campaign
Our partner toolkit is a helpful tool to increase awareness of the danger campylobacter poses to those aged over 65.