Campylobacter is the most common bacterial cause of infectious intestinal disease in the UK. Two species of Campylobacter cause most infections accounting for about 90% and 9% of cases respectively, these are:
- Campylobacter jejuni
- Campylobacter coli
The bacteria are able to live in the gastrointestinal tract of a range of animals including:
Risk factors for Campylobacter infection include eating:
- raw or undercooked meat
- unpasteurised milk
- untreated water
Other risk factors for infection including:
- contact with pets that have diarrhoea
- contact with livestock
Information about the symptoms and managing Campylobacter infection is available on the NHS inform website.
Guidance on the safe handling of food is available on the Food Standards Scotland website.
For all infection prevention and control guidance visit the A-Z pathogens section of the National Infection and Prevention Control Manual.
Read more in the following scientific papers:
- Human campylobacteriosis in Scotland: seasonality, regional trends and bursts of infection
- Geographic determinants of reported human Campylobacter infections in Scotland
- Putative household outbreaks of campylobacteriosis typically comprise single MLST genotypes
- Operationalising factors that explain the emergence of infectious diseases: a case study of the human campylobacteriosis epidemic
- Elucidating the aetiology of human Campylobacter coli infections
- Identifying the seasonal origins of human campylobacteriosis