Compiled By: Julie A. Albrecht, Ph.D., Associate Professor
The Organism: Campylobacter jejuni is a bacteria found in the intestinal tract of animals and poultry. The organism is sensitive to oxygen, drying, freezing, salting, and acid conditions. Campylobacter jejuni can produce a heat-labile toxin. This organism is very fragile outside of the body which makes it easy to control with proper food handling practices.
Sources of the organism
Normal microflora of most animals and poultry
Contaminated water
Infected pets
Associated foods:
Poultry
Raw meat (beef, pork, mutton)
Unpasteurized milk
Shellfish
Microorganism Characteristics:
Gram negative microaerophilic curved or
S shaped rod
Growth conditions:
Temperature range: 30-50ºC (86-122ºF)
Optimum Temperature: 42ºC (108ºF)
pH range: 4.9-9.0
Optimum pH: 6.5-7.5
Oxygen Requirement: 3-5%
Carbon Dioxide Requirement: 2-10%
Optimum Requirements: 5% Oxygen, 10% Carbon Dioxide, 85% Nitrogen
Salt Tolerance: 1.0%
The Disease: Campylobacterosis is an invasive gasteroenteritis in humans. Long term effects of this food borne illness can be Guillain-Barre syndrome.
Symptoms include:
Abdominal cramps
Diarrhea
Headache
Watery and occasionally bloody stools
Fever
Onset time:
2-3 days
Infective Dose:
400-500 cells need to be consumed for some to become ill; Higher numbers of cells are needed for others. Host susceptibility dictates infectious dose.
Duration of symptoms:
7-10 days
Control:
Thoroughly cook meat, poultry and fish. Proper sanitation of food contact surfaces and utensils. Proper hand washing after handling raw meat, poultry and seafood . Use pasteurized milk. Use a safe water supply.Printer Friendly PDF Fact Sheet
