Prevention and Treatment

Prevention of outbreaks depends mostly on pasteurization of milk and on chlorination of water. Proper cooking and handling of raw poultry to avoid contamination of hands and kitchen surfaces can prevent most of the other cases. Chicken should be cooked until it is no longer pink. Most cases of C. jejuni gastroenteritis subside without antimicrobial treatment in 10 days or less and leave the infected individual immune to further infection. The antibiotic erythromycin is recommended for severe cases.

The main features of campylobacteriosis are shown in table 24.10.

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