What is Campylobacter?
Campylobacter is the most common bacterial cause of diarrheal disease in the United States. Food poisoningopen_in_new from this bacterium affects 1.5 million U.S. residents every year. More cases of campylobacteriosis take place in summer than in winter.
Where is it Found?
What Can it Infect?
How Does it Spread?
Preventing the Spread of Campylobacter
According to the CDC, Campylobacter can spread by the following means:
- Eating undercooked meat from chickens, turkeys, cows, and other animals that became contaminated with Campylobacter before being slaughtered (poultry is one of the top causes of Campylobacter illness)
- Cross-contamination from surfaces that were not properly sanitized after contact with raw poultry or meat
- Drinking raw (unpasteurized) milk that is contaminated
- Eating fruits or vegetables contaminated through contact with soil or water containing animal feces
- Drinking untreated water (household wells are vulnerable to contamination)
- Eating shellfish originating from contaminated water
- Touching infected animals, their feces, or their environment
- Taking part in recreational water activities where fecal matter may be ingested (illness from swimming poolsopen_in_new is possible, but rare)
Regular hand hygiene and surface disinfection are important preventative measures. Since this bacterium can be found in contaminated water, proper water purification is a vital component in preventing the spread of this bacterium. Household wells can be a source of infection and should be tested regularly and properly maintained. Pools and other recreational water sources should be properly disinfected. Keep surfaces used for raw poultry, meat, and seafood away from fruits and vegetables. Scrub produce thoroughly and cook food thoroughlyopen_in_new, especially poultry or food containing poultry (165° is its recommended internal temperature).
Get More Protection with UV Disinfection
In addition to the above preventative measures, Germicidal Ultraviolet (UV-C) water disinfection can inactivate Campylobacter in well water, swimming pools and hot tubs, and drinking water.
Restaurants, retailers, and meat processing facilities will benefit by adding UV-C surface disinfection to their regular sanitizing procedures. Shop our products at AtlanticUltraviolet.comopen_in_new.
Learn about these applications:
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Our germicidal lamps produce ultraviolet wavelengths at 254 nanometers, the region of maximum germicidal effectiveness. Read our FAQ blog post to learn more. See dosage data below.
Campylobacter: Classification & UV-C Dose for Inactivation
| Organism: | Type: | Disease: | UV Dose*: |
|---|---|---|---|
| Campylobacter | Bacteria | Campylobacteriosis | 2.10 mJ/cm2 |
* Nominal Ultraviolet dosage necessary to inactivate better than 99% of microorganisms. See sources below.
People at High Risk for Contracting an Infection
While anyone can contract a Campylobacter infection, certain groups of people are more likely to develop disease or have serious complications. Travelersopen_in_new to developing countries may consume food, drink water, or swim in recreational water containing the bacteria. People with weakened immune systemsopen_in_new — such as those with a blood disorder, with AIDS, or receiving chemotherapy — Campylobacter could spread to the bloodstream and cause a life-threatening infection. Infants, young children, adults aged 65 and older, pregnant women, and people with weakened immune systems are more likely to develop illness from raw milkopen_in_new. According to the World Health Organizationopen_in_new, complications such as hepatitis, pancreatitis, and miscarriage have been reported with various degrees of frequency. Post-infection complications may include reactive arthritis and neurological disorders such as Guillain-Barré syndrome (which can cause muscle weakness and sometimes paralysis).
Campylobacter Symptoms
According to the CDC, most people infected with Campylobacter experience the following symptoms:
- Diarrhea (often bloody)
- Fever
- Stomach cramps
Nausea and vomiting may accompany the diarrhea. These symptoms usually start 2 to 5 days after the person ingests Campylobacter and last about one week.
Sources on Campylobacter
The above information can be found on the following pages:
- CDC: Campylobacter (Campylobacteriosis)open_in_new
- CDC: Raw Milk Questions and Answersopen_in_new
- CDC: Foods That Can Cause Food Poisoningopen_in_new
- Germs That Can Contaminate Tap Wateropen_in_new
Dosage source:
Sensitivity of Bacteria, Protozoa, Viruses, and Other Microorganisms to Ultraviolet Radiation. Journal of Research of the National Institute of Standards and Technology, Volume 126, Article No. 126021. August 20, 2021.
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Since 1963, we’ve been engineering and manufacturing germicidal ultraviolet equipment to neutralize harmful microorganisms in water, in air, and on surfaces. Visit these helpful pages:
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