Message map: Campylobacter jejuni
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Campylobacter jejuni is a leading bacterial cause of foodborne illness, primarily from undercooked poultry, affecting an estimated 1.3 million people in the U.S. annually, with symptoms such as diarrhea starting within 2 to 5 days of exposure. The infection, known as campylobacteriosis, can be severe, particularly for high-risk groups, but most people recover without long-term consequences. Preventive measures include cooking food properly, avoiding raw dairy products, and practicing good kitchen hygiene.
![A word of cau@on
• The message maps in this document should
serve only as examples, and not necessarily as
final products to be deployed in the field.
• You should work with your subject-ma]er
experts to develop your own set of message
maps about this pathogen, preferably in
advance of an outbreak.](https://image.slidesharecdn.com/campylobactermessagemap2018-180611204000/85/Message-map-Campylobacter-jejuni-6-320.jpg)
![References
• "Campylobacter." FoodSafety.gov. August 24, 2009. Accessed May 25, 2018.
h]ps://www.foodsafety.gov/poisoning/causes/bacteriaviruses/campylobacter/
index.html.
• Centers for Disease Control and Preven@on, Campylobacter (Campylobacteriosis),
h]ps://www.cdc.gov/campylobacter/index.html, Updated October 25, 2017.
Accessed online May 24, 2018.
• Food and Drug Administra@on. Bad Bug Book, Foodborne Pathogenic
Microorganisms and Natural Toxins. Second Edi@on. [Campylobacter jejuni, pp.
14-17]. 2012.](https://image.slidesharecdn.com/campylobactermessagemap2018-180611204000/85/Message-map-Campylobacter-jejuni-7-320.jpg)
Message map: Campylobacter jejuni
- 2. Stakeholders: General public or news media Ques8on : What is Campylobacter? Key message 1 Key message 2 Key message 3 Campylobacter jejuni ranks third among bacterial causes of foodborne illness. Most infec@ons start with ea@ng raw or undercooked poultry. CDC es@mates 1.3 million US cases each year. Suppor@ng informa@on 1-1 Suppor@ng informa@on 2-1 Suppor@ng informa@on 3-1 It is a common cause of diarrhea. Also, unpasteurized milk or cheese, and untreated water. Most cases go undiagnosed or unreported. Suppor@ng informa@on 1-2 Suppor@ng informa@on 2-2 Suppor@ng informa@on 3-2 It rarely spreads from human to human. Symptoms begin within 2 to 5 days of exposure. The infec@on rarely leads to long-term consequences. Suppor@ng informa@on 1-3 Suppor@ng informa@on 2-3 Suppor@ng informa@on 3-3 It may spread through contact with human, dog or cat feces. Most people recover within 2 to 10 days. 1 in 1,000 cases may lead to Guillain-Barre syndrome, which may be deadly.
- 3. Stakeholders: General public or news media Ques8on : What disease does Campylobacter cause? Key message 1 Key message 2 Key message 3 Campylobacter infec@on is called campylobacteriosis. Most people recover within two to five days. Most infec@ons occur in young children and adults ages 15 to 29. Suppor@ng informa@on 1-1 Suppor@ng informa@on 2-1 Suppor@ng informa@on 3-1 It is diagnosed with a culture or a rapid test. The primary symptom is diarrhea, oXen bloody. Infants have the highest rate of illness. Suppor@ng informa@on 1-2 Suppor@ng informa@on 2-2 Suppor@ng informa@on 3-2 CDC tracks reported cases of infec@on. Others include fever, abdominal cramps, nausea and vomi@ng. Interna@onal travelers are also more likely to get ill. Suppor@ng informa@on 1-3 Suppor@ng informa@on 2-3 Suppor@ng informa@on 3-3 USDA regulates food safety for poultry and eggs. If you are in a high-risk group, see a doctor. High risk groups include seniors and people with weak immunity.
- 4. Stakeholders: General public or news media Ques8on : What can people do to avoid Campylobacter bacteria? Key message 1 Key message 2 Key message 3 To avoid Campylobacter, avoid ea@ng raw or undercooked poultry. Maintain a clean kitchen area. Prac@ce good habits of food safety. Suppor@ng informa@on 1-1 Suppor@ng informa@on 2-1 Suppor@ng informa@on 3-1 Avoid ea@ng unpasteurized dairy products. Clean all surfaces and utensils with soap and hot water. Clean all raw fruits and vegetables thoroughly. Suppor@ng informa@on 1-2 Suppor@ng informa@on 2-2 Suppor@ng informa@on 3-2 Avoid drinking untreated water, as found in ponds or streams. Wash your hands with soap and water before handling food. Cook all raw foods according to instruc@ons. Suppor@ng informa@on 1-3 Suppor@ng informa@on 2-3 Suppor@ng informa@on 3-3 Avoid restaurants with poor food-safety records or habits. Isolate raw food from clean surfaces, utensils, and food. Refrigerate foods and leXovers as soon as possible.
- 5. Stakeholders: General public or news media Ques8on : What can sick people do to manage Campylobacteriosis and its symptoms? Key message 1 Key message 2 Key message 3 Most people recover from Campylobacteriosis in about a week. Advanced cases may lead to long-term consequences. High risk groups should see a doctor. Suppor@ng informa@on 1-1 Suppor@ng informa@on 2-1 Suppor@ng informa@on 3-1 Rela@vely few consult a doctor. The most severe is Guillain- Barre Syndrome, which can become deadly. These include infants, seniors, and people with low immunity. Suppor@ng informa@on 1-2 Suppor@ng informa@on 2-2 Suppor@ng informa@on 3-2 Drink extra fluids as long as diarrhea lasts. This occurs in about 1 of 1,000 infec@ons. A doctor can diagnose the disease with a culture. Suppor@ng informa@on 1-3 Suppor@ng informa@on 2-3 Suppor@ng informa@on 3-3 Only advanced cases require an@bio@cs, CDC says. Other consequences include arthri@s and irritable bowel syndrome. An@bio@cs may be required.
- 7. References • "Campylobacter." FoodSafety.gov. August 24, 2009. Accessed May 25, 2018. h]ps://www.foodsafety.gov/poisoning/causes/bacteriaviruses/campylobacter/ index.html. • Centers for Disease Control and Preven@on, Campylobacter (Campylobacteriosis), h]ps://www.cdc.gov/campylobacter/index.html, Updated October 25, 2017. Accessed online May 24, 2018. • Food and Drug Administra@on. Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural Toxins. Second Edi@on. [Campylobacter jejuni, pp. 14-17]. 2012.