What You Should Know About Campylobacter
Campylobacter is found in both domestic and wild animals, and birds. Humans come into contact with the bacteria through their pets, raw poultry, meat and unpasteurised milk. It is particularly dangerous because only a relatively low exposure – as few as 500 bacteria - is required to cause illness. (In comparison, around 1,000,000 salmonella bacteria are required to make a healthy adult ill).
Symptoms of Campylobacter include:
- bloody diarrhea
- abdominal pain
- nausea
- fever
- cramping
- headache
- vomiting (in some cases)
The illness usually lasts up to seven days.
Campylobacter outbreaks can occur in any location where food is prepared or served, including:
• Educational establishments
• Restaurants
• Day centres
• Residential centres
Hospitals, schools and nursing homes are particularly at risk, as the elderly and young children are more susceptible to food poisoning.
Cases of Campylobacter UK:
| Year |
Total |
| 1990 |
34437 |
| 1993 |
39477 |
| 1996 |
43978 |
| 1999 |
56254 |
| 2003 * |
43455 |
* provisional results
How can you reduce the risk of Campylobacter in your kitchens?
One of the principal ways Campylobacter is transmitted is via cross contamination. Caterers must therefore do everything possible to reduce the risk of cross contamination via kitchen surfaces, equipment and utensils.
The best approach is to maintain stringent standards of cleanliness. Effective cleaning kills bacteria, including Campylobacter. Poor cleaning not only fails to destroy bacteria but can actually spread pathogens around the kitchen via contaminated cloths, dirty water and staff hands. But because bacteria are invisible it is impossible to know where they might be present.
Modern technology has provided a solution. BIOSCANNING, the hygiene monitoring service from In House, uses ‘bioluminescence’ to identify the level of bacteria in the kitchen environment. Kitchens throughout the UK are using BIOSCANNING to monitor (and where necessary improve) cleaning effectiveness, thus getting the reassurance that the risk from Campylobacter is reduced. BIOSCANNING can help you control and reduce the risk of cross contamination in your kitchens.
Find out more, call us today on: 0845 873 2390 or email us at info@inhouse-hygiene.co.uk.
A Campylobacter Case Study
In 2002, 38 inmates of a Washington prison were treated for suspected food borne illness. 17 were sent to hospital because their condition was so serious. Tests revealed that the unlucky inmates were suffering from Campylobacter infection. Their symptoms included bloody diarrhea, abdominal pain, fever, nausea and some vomiting.
Investigation by the Department of Health identified the most likely point of contamination as a stainless steel food preparation table. It is thought that raw chicken was placed on the table and subsequently sandwich ingredients, such as celery and onion, were chopped on the same surface. Officials believe that Campylobacter bacteria were transferred from the chicken to the table, then from the table to the celery and onions. This cross contamination caused the outbreak.
The problem could have been easily avoided by using:
- Separate working areas for raw poultry and sandwiches
- Effective cleaning of the stainless steel work surface
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