Risks of campylobacteriosis (Campylobacter)
Learn what the risks of campylobacteriosis are and who is most at risk.
On this page
- The risk of getting campylobacteriosis
- Who is most at risk
- The risk of complications
- For more information
The risk of getting campylobacteriosis
Your risk of getting campylobacteriosis is highest if you eat certain raw or undercooked foods contaminated with Campylobacter, especially:
- poultry
- unprocessed milk and milk products
Other foods that increase your risk include:
- shellfish
- untreated drinking water
- raw or undercooked meat, such as:
- beef
- pork
- lamb
- raw fruits and vegetables (and their juices)
You are at risk of being exposed to Campylobacter if you do not:
- wash your hands with soap after:
- looking after livestock
- handling raw meat or vegetables
- handling pets, including animals at petting zoos
- using the bathroom or looking after someone who is sick from the Campylobacter bacteria
- wash fruits and vegetables well before eating them raw
- prevent cross-contamination by using different cutting boards for raw meat and other foods
- clean work surfaces thoroughly before and after preparing raw meat, particularly poultry
Who is most at risk
Anyone can get sick fromcampylobacteriosis. However, you are at greater risk if you:
- are aged 60 or older
- are a pregnant woman
- are a child under 5 years of age
- have a weak immune system (ability to fight disease)
The risk of complications
In rare cases, there can be risks of severe complications, such as:
- Guillain-Barré syndrome, a disorder that affects the nervous system (brain, nerves and spinal cord)
- reactive arthritis, a condition that develops in response to an infection in another part of the body
- this can lead to long-term arthritis
You may also be at risk for:
- irritable bowel syndrome
- an infection of the bloodstream (septicemia)
- a swollen and irritated colon (chronic colitis)
- infection of the brain and spinal cord (meningitis)
- a swollen gall bladder, which can feel like sharp stomach pain