Academic Master


Causes And Symptoms Of Campylobacter As Well As Expectations Of The General Public

Consumption of undercooked food increases the risk of getting sick from salmonella bacteria. Like salmonella bacteria, campylobacter is a common type of bacteria that can infect people when they consume undercooked poultry meat. Campylobacter leads to a condition known as campylobacteriosis, which is characterized by diarrhea and other serious complications in the gastrointestinal tract. Although campylobacter infection can strike anyone at any age, it is most prevalent in infants and children.

Males are more susceptible to females. According to the Centers for Disease Control and Prevention (CDC), about 1.5 individuals in the United States are infected with campylobacter every year (Wagenaar, J. A. et al. 2015, p.163). These statistics do not include individuals who are never officially diagnosed or who do not report their symptoms. This paper seeks to discuss the causes and symptoms of campylobacter as well as expectations from my local healthcare department and available resources to the general public.


Campylobacter bacteria infect an individual if he or she consumes undercooked food or if a person eats food that has touched undercooked or raw poultry. Campylobacter live bacteria in the digestive system of animals such as poultry and cattle. Also, unpasteurized milk can harbor these bacteria and serve as a potential reservoir. In developing countries, the bacteria can be found in sewage and water systems (Colles et al. 2016).


When an individual eats food contaminated with campylobacter, the symptoms start within 2-4 days. The most common symptom associated with Campylobacter is diarrhea. The stool may contain stains of blood in it. The infected person may be vomiting and experience other stomach complications. Other signs of campylobacter include fever, bloating, and belly cramps. The bacteria can lead to other serious infections in the bloodstream, especially when not treated on time (Colles et al. 2016).

What My Local Health Department Wants Me To Do In My Community

As a nursing student, my local health department wants me to provide health education on the prevention of campylobacteriosis in my community. The most effective way to prevent campylobacteriosis is proper cooking of poultry meat, preferably at a minimum temperature of 165F. I would encourage the population in my community to avoid chicken meat that looks undercooked. The recommended ways of knocking out campylobacter in foods that have been contaminated are heating foods and pasteurizing dairy products. Other measures that I will emphasize in the community education program include:

  • Washing hands before cooking and after handling raw meat or poultry.
  • Keeping uncooked poultry and meat away from other foods, such as vegetables, by using separate cooking surfaces, utensils, and cutting boards.
  • Ensuring anyone with diarrhea washes his or her hands after visiting the toilet.

Available Resources To The General Public

Most people get over the campylobacter infection without medical attention or other forms of special treatment (Colles et al.2016). There is a variety of resources available to the general public for treatment and prevention of campylobacter. For instance, healthcare facilities provide healthcare for individuals infected with this bacteria. Community health nurses also provide education programs about the prevention and treatment of bacterial infections resulting from the contamination of food, including campylobacter.

Available Resources To Healthcare Workers

Healthcare providers will often first try Levaquin (levofloxacin) to treat campylobacter infection. Levaquin is a first-line drug that is mostly recommended for the treatment of campylobacteriosis (Wagenaar, J. A. et al., 2015, p.163). Healthcare workers can also prescribe other common antibiotics to treat other forms of bacterial infections, such as salmonella. Besides, agencies such as the World Health Organization (WHO) provide community health workers with resources for educating the general public on the prevention of common infections, including campylobacter (Pogreba-Brown, Baker, & Weiss, 2016).


Colles, F. et al. (2016). Monitoring chicken flock behavior provides early warning of infection by human pathogen Campylobacter. Proc. R. Soc. B, 283(1822), 20152323.

Pogreba-Brown, K., Baker, & Weiss, J. (2016). Assessing risk factors of sporadic Campylobacter infection: a case-control study in Arizona. Epidemiology & Infection, 144(4), 829-839.

Wagenaar, J. A., Newell, D. G., Kalupahana, R. S., & Mughini-Gras, L. (2015). Campylobacter: animal reservoirs, human infections, and options for control. In Zoonosis-infections affecting humans and animals (pp. 159-177). Springer Netherlands.



Calculate Your Order

Standard price





Pop-up Message