Reservoirs and transmission modes
Campylobacter bacteria are commonly found in the intestines of farm animals such as poultry, pigs and cattle. Wild birds and domestic animals can also be reservoir hosts. In addition, it can be detected in water contaminated with fecal matter and manure.
The main source of Campylobacter spread is through the consumption of food or water contaminated with feces. Cross-contamination during food preparation is also a common method of transmission. In addition, ingestion of the following products can also cause infection:
- undercooked meat
- raw or unpasteurized dairy products
- contaminated water or ice.
As this bacterium is a source of zoonosis, it can also be contracted through contact with animals or their feces.
Campylobacter infections are possible throughout the year but are most common from late summer to early fall.
Sampling
Points to keep in mind when sampling for Campylobacter:
- Always provide a sterile, airtight container to store samples.
- For surface or solid samples: store the container on ice packs until laboratory analysis, taking care not to freeze the samples.
- For surface samples: collect at least two wipes/swabs/socks.
- For solid sampling: take a 50-100 g sample or fill a 50-ml sample tube to the 40 ml minimum mark.
- For liquid sampling: take a sample of 1 to 5 L.
Infection
Ingestion or contact with Campylobacter bacteria can cause campylobacteriosis, an infection of the intestine. Nowadays, in developed countries, bacterial gastroenteritis is mainly caused by bacteria of the species Campylobacter jejuni.
Prevention for the public
Like many bacteria, Campylobacter is difficult to detect. It does not change the appearance, taste or odour of products. It can be eliminated by adequately cooking food. These bacteria are also sensitive to disinfectants, such as products containing 70% ethanol or 1% bleach.
To avoid foodborne contamination and reduce the risk of Campylobacter infection, the following preventive measures are recommended:
- Wash your hands with soap and water after using the washroom, changing a child’s diaper or coming into contact with a potentially contaminated animal or food.
- Cook meats thoroughly
- Handle food with care to avoid cross-contamination
- Clean utensils and kitchen equipment that have been in contact with raw meat
- Avoid drinking water from a lake, river, shallow well or pool.
For more details and tips, visit the Government of Canada website for General Food Safety Tips.
