6 out of 10 Chickens are Infected with Campylobacter

Photo of woman holding chicken dinnerCampylobacter is a leading cause of food poisoning.  Just one tiny drop of chicken juice from an infected chicken can make you sick. Don’t risk your health, or the health of those you love. Learn how to handle and prepare chicken safety. 

Campylobacter is a group of bacteria capable of causing illness when ingested. You can get ill by eating undercooked meat, primarily chicken.

Just one drop of juice from raw infected chickens can make you sick.

Most people experience diarrhea, cramping, stomachache, nausea/vomiting and fever within 2 to 5 days after exposure to Campylobacter.  The illness usually lasts one week.

Most people recover on their own.  For severe illness, your health care provider may prescribe antibiotics and recommend fluid replacement to prevent dehydration.

To prevent Campylobacter infection:

  • Cook all meat thoroughly, especially poultry.  The minimum internal temperature must be at least 165 degrees Fahrenheit.
  • Use separate cutting boards when cutting ingredients to prevent cross contamination.
  • Clean and sanitize all cutting boards, countertops, and utensils with soap and hot water after preparing raw meat products.

Raw Chicken Training Materials for Restaurant Operators

Training materials are available to help restaurant operators train employees on safe handling of raw chicken.  For more information, contact 650-372-6200.

Training Manuals
Training Videos
Quick Reference Cards
Educational Intervention

Campylobacter Investigations