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Campylobacteriosis and Food Businesses

Campylobacter bacteria is transmitted predominately through eating undercooked/improperly handled raw meat especially chicken, cross contamination of ready to eat foods and contaminated water.  

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Campylobacteriosis is a type of gastroenteritis (gastro) caused by a bacteria known as Campylobacter. Symptoms usually develop 2 to 5 days after becoming infected with the bacteria and usually last for one to two weeks.

Symptoms

Symptoms include diarrhoea (sometimes bloody), stomach cramping, abdominal pain, and fever. In rare cases, Campylobacter can enter the bloodstream and cause more serious diseases.

All age groups can be affected, but infection is more common in children under 5 years of age and young adults. Elderly people and those with other medical conditions often develop more severe symptoms.

Prevention and ways to eliminate in a food

Heat:

Campylobacter is easily killed by heating, so cooking food properly is the best way of eliminating from your food.

Temperature Control:

an important part of food safety is food temperature and storage, bacteria can grow on food that isn’t kept at the correct temperature.

Correct temperatures

Temperature danger zone 

  • Cook food to above 75°C
  • Keep hot food HOT at 60°C or hotter.
  • Keep cold food COLD at or below 5°C.
  • Keep frozen food FROZEN at or below -15°C.

The ideal temperatures for bacteria to multiply is between 5°C and 60°C.

Limit the time the food is in the danger zone, as bacteria multiply quickly especially in high-risk food.

Avoid Cross Contamination with ready-to-eat foods and food contact surfaces

  • Store raw foods (such as poultry and meat) in covered containers at the bottom of the fridge or freezer to prevent any fluid dripping or spilling onto other ready-to eat food.
  • Cover all foods in the refrigerator and freezer to protect them from contamination.
  • Use different chopping boards, trays, utensils and plates when preparing raw foods and ready to eat food.
  • Ensure all equipment and utensils are washed and sanitised between uses.

Hand washing: 

  • Hands must be thoroughly washed with soap and warm running water after going to the toilet, and before and during preparing or serving food. Learn more about personal hygiene. 
  • Display the handwash sign and ensure you are using the hand wash sink for washing hands, not the food preparation sink.
People with confirmed Campylobacteriosis should not handle or serve food until 48 hours after the symptoms have stopped.
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