Children's Health

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In more severe cases, your doctor may recommend antibiotics.

In rare cases, long-term problems can result from campylobacteriosis. Some people may have arthritis following campylobacteriosis. Others may develop a rare disease called Guillain-Barré syndrome. This occurs when your immune system attacks your nerves, which can lead to paralysis that lasts several weeks and usually requires that you go to a hospital.

How can you prevent campylobacteriosis?

You can prevent campylobacteriosis by practicing safe food handling (adapted from the U.S. Centers for Disease Control and Prevention).

• Shop safely. Bag raw meat, poultry, and fish separately from other food items. Young children can get sick from touching packaged poultry, so don't allow them to touch or play with packages of poultry in your grocery cart. Drive home immediately after finishing your shopping so that you can store foods properly.
• Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers. Wash fresh fruits and vegetables by rinsing them well with running water. If possible, use two cutting boards-one for fresh produce and the other for raw meat, poultry, and seafood. Otherwise, be sure to wash the cutting board with hot, soapy water between each use. You can also wash your knives and cutting boards in the dishwasher to disinfect them.
• Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40°F (4°C) or colder.
• Cook foods safely. Use a clean meat thermometer to determine whether foods are cooked to a safe temperature. Reheat leftovers to at least 165°F (74°C). Do not eat undercooked hamburger. And be aware of the risk of food poisoning from raw fish (including sushi), clams, and oysters.
• Serve foods safely. Keep cooked hot foods hot [140°F (60°C) or above] and cold foods cold [40°F (4°C) or below].
• Follow labels on food packaging. Food packaging labels provide information about when to use the food and how to store it. Reading food labels and following safety instructions will reduce your chances of becoming ill with food poisoning.
• When in doubt, throw it out. If you are not sure whether a food is safe, don't eat it. Reheating food that is contaminated will not make it safe. Don't taste suspicious food. It may smell and look fine but still may not be safe to eat.

It is important to pay particular attention to food preparation and storage during warm months when food is often served outside. Bacteria grow faster in warmer weather, so food can spoil more quickly and possibly cause illness. Do not leave food outdoors for more than 1 hour if the temperature is above 90°F (32°C), and never leave it outdoors for more than 2 hours.