Food borne illness
Campylobactor : The Basics
Campylobacter- a bacterium that sometimes causes abortion in animals and food poisoning in humans.
Sources: Raw and undercooked poultry, unpasteurized milk, contaminated water
Incubation period: 2-5 days after eats contaminated food
Symptoms: Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody.
Duration of illness: 2-to 10 days.
Making it not happen: Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if your symptoms are severe, call your doctor. In more severe cases, certain antibiotics can be used and can shorten the duration of symptoms if given early in the illness.
Campylobactor: How to Prevent
Campylobacter jejuni grows easily if contaminated foods are left out at room temperature. The bacterium is sensitive to heat and other sterilization methods, including pasteurization, cooking meat fully, and water chlorination. Follow these easy safety procedures to avoid Campylobacter infection.
Make sure the thickest part of any poultry product you are cooking reaches 165 F (74 C)
Choose the coolest part of the car to transport meat and poultry home from the store
Defrost meat and poultry in the refrigerator or microwave, making sure juices do not drip
Do not cook stuffing inside the bird
Never leave food out at room temperature for over two hours
Use pasteurized milk and eggs
Wash fruits and vegetables carefully
Wash hands thoroughly after…
Contact with pets or farm animals
Preparing food, especially poultry
Children return from school or daycare