Bacteria often found in contaminated poultry that can cause diarrhea, cramps and fever.
A type of bacteria that includes many can cause diarrhea in man. Campylobacter jejuni, the leading cause of bacterial food poisoning, is most often spread by contact with raw or undercooked poultry. Symptoms tend to start 2-5 days after exposure and typically last a week. They include diarrhea (often bloody), fever, abdominal pain, cramping, nausea and vomiting.
a type of bacteria that causes food poisoning in humans.
A type of bacteria. Enteric infections with these bacteria can trigger reactive arthritis in susceptible individuals
a family of bacteria (e.g., C. jejuni, C. fetus) that may cause acute illness affecting the small intestine, characterized by abdominal pain, nausea, vomiting, fever and bloody diarrhea. Campylobacter is frequently found in undercooked poultry and in raw or unpasteurized milk products.
spp.: a bacterial species which is the most common source of food poisoning incidence in humans in the UK. The principal livestock reservoir for this species is poultry, although infectious outbreaks have been associated with milk and with contaminated water. The Campylobacter group consists of 17 strains whose transmissibility to humans is little understood
Campylobacter is a bacteria commonly found in the intestines of poultry, cattle, swine, rodents, wild birds and such household pets as cats and dogs. It can also be found in untreated water. * People may develop a Campylobacter infection when they eat undercooked poultry or drink raw milk, or non-chlorinated water. * Symptoms of Campylobacter can include fever, headache and muscle pain, followed by diarrhea, stomach pain, nausea, and Guillain-Barré Syndrome . find all NHC pages containing: campylobacter
Campylobacter is a genus of Gram-negative bacteria. Motile, with either uni- or bi-polar flagella, the organisms have a somewhat curved, rod-like appearance, and are oxidase-positive. At least a dozen species of Campylobacter have been implicated in human disease, with C. jejuni and C. coli the most common.
