Campylobacter

Campylobacter is one of the most common causes of food poisoning in the United States. The vast majority of cases occur as isolated events, not as part of recognized outbreaks.

Sources	Raw and undercooked poultry, unpasteurized milk, contaminated water.
IncubationPeriod	2-5 days
Symptoms	Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody.
Duration of Illness	2-10 days
What Do I Do?	Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if your symptoms are severe, call your doctor. In more severe cases, certain antibiotics can be used and can shorten the duration of symptoms if given early in the illness.
How Do I Prevent It?	Always cook meat, especially poultry, to safe minimum temperatures. Keep raw meat, especially poultry, separate from other foods. Do not drink raw or unpasteurized milk.

General Information

Campylobacter  (CDC)
General information on diagnosis, treatment, prevention, and more.

Campylobacter Questions and Answers (USDA)
General information on symptoms, complications, trends, prevention, and more.

Campylobacter jejuni (FDA)
From the Bad Bug Book; provides basic facts, including associated foods, frequency of disease, complications, and target populations