Skip directly to search Skip directly to A to Z list Skip directly to navigation Skip directly to site content Skip directly to page options
CDC Home

Campylobacter jejuni

photomicrograph of campylobacter jejuni

Electron micrograph of Campylobacter jejuni

Pathogens & Protocols

Why it's a Threat

Campylobacter is the most common bacterial cause of diarrhea in the United States; over 2 million cases are reported each year. Although Campylobacter doesn't commonly cause death, it is estimated that approximately 100 persons with Campylobacter infections die each year.

Description

Gram-negative bacteria, S-shaped or spiral rods, approximately 0.5 micron wide and 2 microns long. A polar tail at one or both ends propels the bacteria through liquid.

Vehicles

Thrives in birds; spreads through raw and undercooked poultry, raw milk, and untreated water.

Prevention

  • Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink) and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of 165 °F.
  • If you are served undercooked poultry in a restaurant, send it back for further cooking.
  • Wash hands with soap before preparing food. More

Remarks

Campylobacter's growing resistance to antibiotics may complicate treatment in the future.

Related Links

 
Contact Us:
  • Centers for Disease Control and Prevention
    1600 Clifton Rd
    Atlanta, GA 30333
  • 800-CDC-INFO
    (800-232-4636)
    TTY: (888) 232-6348
  • Contact CDC-INFO
USA.gov: The U.S. Government's Official Web PortalDepartment of Health and Human Services
Centers for Disease Control and Prevention   1600 Clifton Rd. Atlanta, GA 30333, USA
800-CDC-INFO (800-232-4636) TTY: (888) 232-6348 - Contact CDC–INFO
A-Z Index
  1. A
  2. B
  3. C
  4. D
  5. E
  6. F
  7. G
  8. H
  9. I
  10. J
  11. K
  12. L
  13. M
  14. N
  15. O
  16. P
  17. Q
  18. R
  19. S
  20. T
  21. U
  22. V
  23. W
  24. X
  25. Y
  26. Z
  27. #