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campylobacteriosis An illness that results from
INFECTIONwith the bacterium Campylobacter jejuni.
The BACTERIAare commonly present in domestic
birds such as chickens and turkeys without causing
illness in the birds; the typical source of infection in
people is undercooked poultry (especially chicken)
or cross-contamination that occurs from improper
handling and preparation of poultry. Health experts
estimate that half the chickens slaughtered for mar-
ket in the United States carry C. jejuni, though
proper handling prevents cross-contamination and
thorough cooking kills the bacteria so it does not
cause infection. It is not possible to tell whether C.
jejunicontaminates raw chicken; appropriate FOOD
SAFETYmeasures are essential when preparing any
poultry or meat. Other animal-based foods may
also be the source of C. jejuni, nobly unpasteurized
milk. Campylobacteriosis is one of the most com-
mon FOODBORNE ILLNESSES.

Symptoms and Diagnostic Path
Symptoms develop two to five days after consum-
ing contaminated food or water and include DIAR-
RHEA, abdominal cramping, and FEVER. Some
people also have NAUSEAand VOMITING. The diar-
rhea may be slightly bloody. Many people do not
seek medical treatment because the infection is
self-limiting and generally runs its course in a few
days. The doctor can positively identify C. jejunias
the culprit through cultures of stool samples,
though this is not usually necessary.

Treatment Options and Outlook
Campylobacteriosis is self-limiting, with symptoms
ending within five days. Most people who develop
campylobacteriosis require only supportive treat-
ment such as increased fluid consumption to pre-
vent DEHYDRATION until the diarrhea runs its

course. The doctor may prescribe an antibiotic

medication such as erythromycin when symptoms

are severe or recur. Rare complications of campy-

lobacteriosis include GUILLAIN-BARRÉ SYNDROME, an

autoimmune disorder that causes neurologic

symptoms, including MUSCLEweakness and PARALY-

SIS. Though Guillain-Barré syndrome is rare,

health experts believe campylobacteriosis triggers

about 40 percent of cases.

Risk Factors and Preventive Measures

Proper food handling, thoroughly cooking chicken

and other poultry, and drinking pasteurized milk

are highly effective measures for preventing

campylobacteriosis. Preventive food safety meas-

ures include

• wash hands with warm water and soap after
  handling raw poultry and meat


• use separate utensils, cutting knives, and cut-
  ting surfaces for preparing poultry and meats


• wash food preparation surfaces, knives, and
  utensils with hot water and soap immediately
  after using them

See also HAND WASHING; WATERBORNE ILLNESSES.

candidiasis An illness resulting from INFECTION

with fungi (also called yeasts) from the Candida

family, most commonly Candida albicans,though

other Candidaspecies may also cause infection.

Candidiasis, commonly called yeast infection (or

THRUSHwhen it involves the MOUTH), affects the

mucous membranes of the mouth, ESOPHAGUS, uri-

nary tract, or VAGINA. Candidamay also affect the

perineal area, such as in DIAPER RASH.

Yeasts and bacteria are NORMAL FLORA(microor-

ganisms present in health) that keep each other in

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