Tulare County

When it comes to food poisoning, big outbreaks make headlines. E. Coli in apple juice and alfalfa sprouts. Listeria found in cheese and hot dogs. Salmonella in eggs and on poultry. But the most frequently diagnosed food-borne bacterium rarely makes the news. The name of the unsung bug? Campylobacter.

Most Campylobacter infections are sporadic and not associated with an outbreak, but the Center for Disease Control estimates it is responsible for up to four million human infections a year.

Campylobacter is commonly found in the intestinal tracts of people or animals without causing any symptoms of illness. By eating contaminated or undercooked poultry or meat, or drinking raw milk or contaminated water, may cause Campylobacter infection, campylobacteriosis.

Symptoms of campylobacteriosis usually occur within two to 10 days of ingesting the bacteria. Children, the elderly, and people with weakened immune systems are particularly at risk. The most common symptoms include mild to severe diarrhea, fever, nausea, vomiting, and abdominal pain. Most people infected with Campylobacter can get well on their own without treatment, through antibiotics may be prescribed for severe cases.

Complications can occur, such as urinary tract infections or meningitis. The bacteria also is now recognized as a major contributing factor to Guillian-Barre syndrome, the most common cause of acute paralysis in both children and adults. Campylobacter is not the only thing that triggers Guillian-Barre syndrome, but it is now recognized as one of the disorder's major forerunners. Guillian-Barre, which also may follow a viral illness, is an autoimmune attack on the peripheral nerves that may cause weakness and paralysis.

A team of Navy, Army, and drug industry researchers are moving ahead in the development of a prototype vaccine for Campylobacter. The vaccine has shown promise in animal models and currently is undergoing clinical trials.

Properly pasteurizing or cooking foods (especially foods of animal origin) can prevent Campylobacter infections. Avoid cross contamination of cooked or ready-to-eat foods by utensils, equipment, or cutting surfaces that are not properly cleaned and disinfected after contact with fresh, uncooked meats and foods likely to be contaminated with the organism. Pasteurization will eliminate viable campylobacters in milk. Although Campylobacter does not survive well in foods, refrigeration prolongs survival. Freezing food will substantially reduce the initial Campylobacter population.

Consumers have a responsibility in food. Those responsibilities include:

• Prompt refrigeration, through cooking, avoiding cross contamination, and washing hands and surfaces often.

• Don't let raw foods such as uncooked poultry touch other food, since bacteria can spread.

• Thaw raw poultry on a bottom shelf in the refrigerator so that blood or juices don't drip on other foods.

• Do not reuse marinades from raw meat or poultry.

• Never put cooked poultry or meat back on the plate that held the raw product.

• Wash your hands frequently, especially after handling raw meat and poultry.

• Wash kitchen surfaces and cutting boards often, especially after they have come in contact with raw meat or poultry.

Sources: Bacteria Associated with Foodborne Diseases, A Scientific Status Summary by the IFT Expert Panel on Food Safety and Nutrition, Institute of Food Technologist, April 1988.

E-Mail, Food Safety Articles, Christine Bruhn, 9/22/1999.