Campylobacter

Campylobacter

Campylobacter are bacteria that cause contagious diarrhoeal diseases. They occur worldwide, in Europe especially during the warm season. The bacteria live mainly in the digestive tract of animals - usually without the animals themselves becoming ill. Campylobacter are the most common bacterial pathogens causing diarrhoea in Germany.


  • How is Campylobacter transmitted?

    Via food
    The main source of infection for Campylobacter is the consumption of food contaminated with bacteria. Transmission often occurs via poultry meat. Campylobacter, unlike Salmonella, cannot multiply in food. However, they can survive in the environment for some time. Poor kitchen hygiene can also lead to infection, for example via cutting boards or knives that have not been sufficiently cleaned after preparing raw meat.

    Foods that are frequently contaminated with Campylobacter:

    • Insufficiently heated poultry meat and poultry products
    • Raw milk
    • Undercooked minced meat
    • Fresh raw sausage varieties such as Mettwurst
    • Contaminated drinking water, for example from a well system



    From person to person
    Infection from person to person via smear infection is also possible but rather rare. In this case, the pathogens enter the mouth in the smallest traces of stool residues of an infected person via contaminated hands.

    Through direct animal contact
    Pet owners can become infected from their pets. Transmission takes place via the faeces of the animals

    Through contaminated water
    Occasionally, bathing lakes are also contaminated with campylobacter. In rare cases, infection is then possible via contaminated water if water is swallowed while bathing.

  • What are the signs of illness in people with the disease?

    An illness usually begins with fever, headache and muscle pain, followed shortly afterwards by severe abdominal pain and cramps, nausea and diarrhoea. The diarrhoea can be mushy, very watery or even bloody. As a rule, a Campylobacter illness lasts up to one week.

  • When does the disease break out and how long is one contagious?

    The time between infection and outbreak of the disease is usually 2 to 5 days, in individual cases 1 to 10 days. Those affected are contagious as long as they excrete the pathogens in their stool. On average, this lasts 2 to 4 weeks, which means that pathogens can still be excreted even after the symptoms have subsided. People who are weakened in their defences. They can remain infectious through their excretions for much longer.

  • Who is particularly at risk?

    Young children are at great risk of contracting the disease. Young adults aged 20-29 are also frequently affected. In general, infants, young children, senior citizens and people with impaired immune defences are particularly at risk.

  • How can I protect myself?

    • Stay at home for the duration of the acute illness and take it easy on yourself physically
    • Ensure good hand hygiene
    • In cases of severe diarrhoea and vomiting, it is particularly important to compensate for the loss of fluids and salt.
    • People with the disease should not prepare food for others.
    • Good kitchen hygiene/proper food handling