Name That Bug!
I am a family of bacteria
I can be carried in the gut of chickens, cows, and other animals. When the animal is slaughtered, I can transfer to the part of the animal you eat.
I sometimes infect cow udders and can transfer to milk
Cross contamination is likely the biggest risk with me in your kitchen
I am one of the most common causes of diarrheal illness in the U.S.
Symptoms of my infection typically start 2-5 days after exposure and last about a week
My symptoms of infection include diarrhea (often with blood), fever, abdominal cramps and sometimes vomiting
I usually don’t spread from person to person
Most of my infections are linked to eating undercooked poultry
People normally don’t need antibiotics to get rid of me
A recent outbreak caused by me was linked to puppies
Who am I?
Many chickens, turkeys, cows, and other animals that show no signs of illness carry Campylobacter. Campylobacter can be carried in the intestines, liver, and other organs of animals. Proper sanitation when prepping and handling raw proteins is the best defense in eliminating this risk in your facility.