Campylobacter
Campylobacter is among the most common bacterial causes of diarrheal illness in the United States. While most people recover, the infection is sometimes linked to a serious, long-term neurological condition called Guillain-Barré syndrome (GBS).
What is Campylobacter?
Campylobacter bacteria (most commonly C. jejuni) cause an infection of the intestinal tract called campylobacteriosis. Symptoms usually start 2–5 days after exposure and last about a week. The illness is unusual in that, in rare cases, the immune response triggers Guillain-Barré syndrome — an autoimmune attack on the nervous system that can cause temporary paralysis and require intensive care.
Symptoms of Campylobacter infection
- Diarrhea, often bloody
- Stomach cramps and pain
- Fever and chills
- Nausea and vomiting
Serious complications
The most-feared complications of Campylobacter include Guillain-Barré syndrome (GBS), reactive arthritis, irritable bowel syndrome, and — in rare cases — cardiac involvement (see Campylobacter and heart attack). GBS, in particular, can leave survivors with months of rehabilitation and lasting weakness.
Common sources
- Raw or undercooked poultry — the leading source in the U.S.
- Unpasteurized (raw) milk and dairy products
- Contaminated drinking water
- Produce cross-contaminated with raw meat juices in the kitchen
Outbreaks and lawsuits
Most Campylobacter cases are sporadic, but the firm has handled large outbreaks tied to identifiable food sources — including a major California Campylobacter outbreak. You can read more about confirmed U.S. Campylobacter outbreaks tracked by Pritzker Hageman.