With barbecues ready for use, the chances of infectious diseases like campylobacter are increasing - but there are measures you can take.
Campylobacter is a bacteria that causes a bowel infection. It is usually caught from eating contaminated or poorly handled food, especially chicken. Other sources are infected pets or an
infected person who handles food.
About three to five days after contact with the bacteria, flu-like symptoms develop. Diarrhoea then develops, often with severe abdominal pain. Nausea, vomiting and fever often occur. It usually lasts for three to five days but diarrhoea can persist for 10 days.
When treating campylobacter usually extra fluid and rest are advised. However, a doctor should always be consulted and may recommend antibiotic treatment in selected cases.
People become infected when they swallow the bacteria. This can happen when handling food, especially undercooked chicken or meat or unpasteurised milk or when drinking unchlorinated water. A recent study has also linked caged birds with the disease and you can also become infected from contact with the manure from farm animals.
How to prevent it
Wash hands carefully before handling food, after touching uncooked poultry or meat, or animals. Thaw frozen meat completely, cook meat and poultry thoroughly, keep raw meat separate from other foods in the fridge. Store raw foods underneath cooked foods, clean knives, cutting boards and other surfaces after contact with raw meat and poultry.
Don't handle food if you have diarrhoea - it may spread - and avoid contact with infants, very elderly or ill people while you have diarrhoea.
For more information contact a Health Protection Officer at Toi Te Ora Public, Health Service, free phone 0800 221 555.
- Source: www.toiteorapublichealth.govt.nz
