Medicines for Campylobacter infection

What it is

Campylobacter is one of the most common causes of bacterial food poisoning (gastroenteritis). The bacteria are usually caught from contaminated food — most often raw or undercooked poultry (chicken), but also from unpasteurised milk, contaminated water, and cross-contamination in the kitchen — and sometimes from contact with infected animals. After an incubation period of typically two to five days, it causes symptoms including diarrhoea (which can be watery and sometimes bloody), stomach cramps (which can be severe), fever, nausea, and feeling generally unwell. The illness usually lasts a few days to about a week, and most people recover fully on their own without specific treatment. Complications are uncommon, but can include dehydration (especially in young children and older or frail people), and, rarely, longer-term problems such as reactive arthritis or, very rarely, a nerve condition (Guillain-Barré syndrome). The main practical issues are managing the symptoms, staying hydrated, and preventing spread to others, along with good food hygiene to prevent it in the first place.

How it is treated

Most campylobacter infections need no specific treatment and get better on their own, so the mainstay is supportive care — especially staying hydrated by drinking plenty of fluids to replace those lost through diarrhoea (and using oral rehydration solutions if needed, particularly for young children and older people), resting, and eating when able. Antibiotics are not usually needed and are reserved for more severe illness or people at higher risk of complications, guided by a doctor. Anti-diarrhoeal medicines are generally not recommended, especially with bloody diarrhoea. Preventing spread to others is important: thorough handwashing (especially after using the toilet and before handling food), not preparing food for others while ill, and staying off work or school until 48 hours after symptoms have settled (particularly for food handlers and those in high-risk settings). Prevention centres on food hygiene: cooking poultry thoroughly, avoiding cross-contamination (separate raw meat from other foods, wash hands and surfaces, and not washing raw chicken, which spreads bacteria), and good kitchen hygiene. The reassuring message is that campylobacter usually settles on its own with good hydration, and thorough cooking and kitchen hygiene prevent it.