Campylobacter food poisoning(カンピロバクター食中毒)

Causative organism

  • Campylobacter Jejuni
  • Campylobacter coli



  • Latency period 1 day to 6 days
  • Symptoms Diarrhea, abdominal pain, fever, dizziness, vomiting, headache
  • Remarks The incubation period is longer than other food poisoning



Source of pollution

  • Cattle, pigs, chickens and other livestock
  • Pets, wild birds, wildlife etc.
  • Well water by insufficient sterilization
  • Secondary infection from knives and cutting boards




  • Many animals such as chickens, cows, pigs, pets, wild birds, wild animals are carrying bacteria
  • Especially the possession rate of chicken is high
    Infection is established with a relatively small amount of bacteria (about 100)
  • Strong against low temperature, survive for a long time even at 4 degrees so pay attention to refrigerator overstability
  • Weak to heat, dry




  • Cook meat sufficiently (Heating at the center part at 75 ° C or more for 1 minute or more)
  • Avoid raw eating, poorly heated chicken dishes
  • The meat separates other food and cooking utensils and containers for processing and preservation
  • Handle meat after handling enough handles other foods
  • Cooking utensils etc touching meat are cleaned and sterilized after use




  • It is a fungus weak against heat and dryness
  • Survive for a long time at 4 degrees even at low temperatures
  • It is infected with a relatively small amount of bacteria (about 100)
  • Chicken has many fungi
  • Sometimes infection from pets
  • Please pay attention to secondary infection (knife plate, knife etc).