Campylobacteriosis, also known as campy, is an infectious bacterial disease that is typically associated with eating raw or undercooked poultry or food contaminated by raw poultry.



Symptoms typically occur two to five days after exposure, and may include:

• Diarrhea (sometimes with blood)

• Cramping

• Abdominal pain

• Fever



Those suffering from campylobacteriosis usually recover without treatment, typically within two to 10 days. The consumption of extra fluids is encouraged to prevent dehydration.



The CDC recommends the following prevention techniques:

• Cooking all poultry products thoroughly, until juices run clear and it reaches a minimum internal temperature of 165 °F.

• Washing hands with soap before preparing food

• Washing hands with soap after handling raw meats and before touching anything else.

• Preventing cross-contamination in the kitchen by using separate cutting boards for raw meats and other foods and by carefully cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw meats.

• Avoiding unpasteurized milk and untreated surface water.

• Making sure that those with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection.

• Washing hands with soap after contact with pet feces.