1.

CAMPYLOBACTER
JEJUNI
CAMPYLOBACTER JEJUNI is considered by
many food scientist as the number one agent
that causes foodborne illnesses. This
microaerophile infection-causing
microorganism is unique compared to most
other foodborne pathogens because it can only
tolerate 3 to 6% oxygen for growth. The
infective dose for CAMPYLOBACTER JEJUNI in
food is low.

Types of illnesses
(BACTERIA
INFECTION)
SYMPTOMS AND

ONSET TIME

-Symptoms include
abdominal pain, and slight
to severe watery, bloody
diarrhea. The onset time is
two to five days. Symptoms
of this disease usually last
from two to seven days.

COMMON FOOD

-This microorganism is commonly found in

raw milk and raw chicken. Some scientist

estimate that CAMPYLOBACTER JEJUNI may
be present in nearly 100% of retail chicken.

TRANSMISSION IN FOOD

- COMPYLOBACTER JEJUNI is often transferred

from raw meat to other foods by crosscontamination, most often from a food contact
surface, such as a cutting board, or the food
handlers hands.

PREVENTION
- Cook raw meats properly. Do
not use raw or unpasteurized
milk. Thoroughly clean food
contact surfaced and hands
after handling raw food.

THANK YOU