How are Campylobacter infections prevented?

Updated: Aug 05, 2019
  • Author: Mahmud H Javid, MBBS; Chief Editor: Michael Stuart Bronze, MD  more...
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Pasteurization of milk and chlorination of drinking water destroy Campylobacter organisms.

Unpasteurized milk and untreated surface water should not be consumed.

Raw milk may not be safe, even if it conforms to routine testing by somatic cell and coliform counts. [44]

Treatment with antibiotics can reduce fecal excretion.

Health care workers with Campylobacter infections should not provide direct patient care or prepare food while they have diarrhea or are shedding Campylobacter organisms in the stool. However, person-to-person transmission is unusual.

After diarrhea resolves, infective organisms may be present in the stool for up to 3 weeks.

Separate cutting boards should be used for foods of animal origin and other foods. After preparing raw food of animal origin, all cutting boards and countertops should be carefully cleaned with soap and hot water. [45, 46]

Chicken should be adequately cooked.

When outbreaks occur, community education can be directed at proper food-handling techniques, including thorough cooking of poultry.

As noted above, handling and consumption of poultry meat is a significant source of illness. One control strategy that has been suggested is to keep colonized and noncolonized flocks separate. [47]

Fresh chicken can be the dominant source of Campylobacter infection, and replacing this with frozen chicken can reduce Campylobacter levels. [8]

Eating raw animal products such as beef and cattle liver should be avoided. [48]

Cross-contamination of food items not normally associated with Campylobacter infections should be considered and prevented. [49]

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