Campylobacter What is Campylobacter?
Campylobacter is one of the many food poisoning germs. The usual incubation is 3-5 days, but can be as long as 10-11 days.
What symptoms does it cause?
There can be severe diarrhoea. Sometimes there is blood and a foul smell with the faeces. Other symptoms can include abdominal pain, diarrhoea, nausea, vomiting and fever.
How long does it last?
The illness is generally self-limiting, but can last between 10 and 30 days after onset.
| How can I catch it? |
How can I prevent it? |
| 1. Drinking water contaminated by animals and poultry. |
In areas outside a Council treated water supply, the safest untreated water is roof water. If water from a river, creek, dam, spring or bore must be used then boiling the water for 5 minutes is recommended. |
| 2. Drinking unpasteurised milk. |
Avoid drinking unpasteurised milk. |
| 3. Eating meat from the carrier animal, particularly poultry and also including pigs, sheep and native animals. |
Thaw food in the refrigerator, allowing about 24 hours for complete thawing. Ensure that food is thoroughly cooked, and checked using a probe thermometer.
Internal temperature should be:-
- Pork & Beef - 70 degrees Celsius
- Veal & Lamb - 75 degrees Celsius
- Poultry - 80 degrees Celsius
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| 4. Eating food, which has been cross contaminated with the germ. |
Raw meat contaminates whatever is touches - hands, bench tops, cutting boards, containers and utensils. If these are not immediately cleaned after meat contact, then other food is likely to become contaminated.
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| 5. Contact with infected animals whether domestic or native, including cats, dogs, other pets, poultry, pigs, cows, sheep and wild animals and birds. |
Ensure treatment for domestic animals and pets suffering diarrhoea. Always wash hands after handling animals.
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| 6. Contact with infected persons, particularly infants. |
Always wash hands after caring for patients and changing nappies.
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Test Your Knowledge
Questions: (Answer TRUE or FALSE)
1. Thawing frozen food on the sink is acceptable.
2. Eating raw mince meat is safer then eating rare steak.
3. Meat and poultry should be frozen in the wrapping in which they are purchased.
4. Poultry should be stuffed one hour before it is cooked.
5. You have an unopened can of tomatoes that has rusty seams. It is safe to eat.
6. Food in the microwave oven does not need to be turned.
Answers:
1. False - thawing food on the sink or on benches can encourage bacterial growth. Place food in the refrigerator for 24 hours or use a microwave oven to thaw quickly.
2. False - while there is still a possibility of contamination from rare steak, raw mince is riskier because it is handled more frequently.
3. True - meats should be frozen in the original wrappings because while rewrapping them, you might contaminate the meat.
4. False - poultry should be stuffed just before cooking or bacteria from the raw meat can contaminate and multiply in the stuffing.
5. False - it is a sign that air and probably bacteria has entered the can.
6. False - cold spots can occur in microwave cooking, food should be turned or stirred to ensure all the food has been cooked.
Good food hygiene and personal hygiene habits protect you and your loved ones from experiencing Campylobacter or any other food poisoning illness.
Need More Information
Council's Environmental Health Department staff will be pleased to assist you with more information. If you require more details do not hesitate to contact them by phoning (03) 6269 0000. | 
