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Campylobacteriosis

GMJ News knowledge hub · last reviewed August 2026 · Georgian Medical Journal

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Campylobacteriosis — caused primarily by Campylobacter jejuni — is the most common bacterial cause of foodborne gastroenteritis in high-income countries and a leading diarrheal pathogen globally, estimated to cause approximately 500 million cases per year with the primary reservoir in poultry (undercooked chicken the leading source) (WHO). The most important serious complication: Campylobacter infection is the most common identifiable infectious trigger of Guillain-Barré syndrome (GBS) — accounting for approximately 30% of GBS cases — through molecular mimicry between bacterial lipooligosaccharide and peripheral nerve gangliosides.

Key messages

Most common bacterial foodborne infection in HICs
Campylobacteriosis is the most common bacterial cause of foodborne gastroenteritis in high-income countries and a leading diarrheal pathogen globally — estimated approximately 500 million cases per year with chicken as the primary reservoir (WHO).
Guillain-Barré syndrome — the dangerous complication
Campylobacter jejuni is the most common identifiable infectious trigger of Guillain-Barré syndrome (GBS) — accounting for approximately 30% of GBS cases globally. Molecular mimicry between bacterial lipooligosaccharide and peripheral nerve gangliosides triggers the autoimmune neuropathy.
Undercooked poultry — the primary source
Raw or undercooked chicken is the principal source of Campylobacter in HICs — colonising approximately 50-80% of retail chicken flocks. Correct cooking (internal temperature ≥75°C), preventing cross-contamination in kitchens, and handwashing after handling raw chicken are the key prevention measures.
Fluoroquinolone resistance rising
Campylobacter fluoroquinolone (ciprofloxacin) resistance has reached 50-60% in many European countries and the USA — making empirical fluoroquinolone treatment unreliable. WHO has designated Campylobacter a high-priority AMR organism.
Self-limiting in healthy adults
Most campylobacteriosis cases in healthy adults are self-limiting (3-7 days) and do not require antibiotics. Antibiotics are recommended for severe disease, systemic infection, or immunocompromised patients — using azithromycin (if susceptible) as first-line.
Reactive arthritis and IBD risk
Post-infectious complications: reactive arthritis (2-5% of cases); irritable bowel syndrome and inflammatory bowel disease risk (Campylobacter is associated with triggering IBD onset in genetically susceptible individuals).

Key statistics

~500M
campylobacteriosis cases/year globally (WHO estimate)
WHO
#1
most common bacterial foodborne pathogen in Europe and North America
ECDC/CDC
~30%
of Guillain-Barré syndrome triggered by Campylobacter
WHO/Lancet Neurology
50-80%
of retail chicken flocks colonised with Campylobacter
ECDC/EFSA
50-60%
fluoroquinolone resistance in Campylobacter (many EU countries)
WHO/ECDC
High priority
WHO AMR priority pathogen (fluoroquinolone-resistant Campylobacter)
WHO 2017

Campylobacteriosis EU notification rates by year — ECDC

Source: ECDC. Campylobacteriosis is the most notified foodborne disease in EU/EEA.

Glossary of key terms

Campylobacter jejuni and C. coli
WHOGram-negative, microaerophilic, comma-shaped rod bacteria. C. jejuni causes approximately 90-95% of human campylobacteriosis; C. coli approximately 5-10%. Reservoir: poultry (most important), cattle, pigs, environment. Natural colonisers of bird GI tracts — asymptomatically and at high concentrations.
Guillain-Barré syndrome (GBS)
WHO/NeurologyAn autoimmune peripheral neuropathy — the most common cause of acute flaccid paralysis globally. Triggered by molecular mimicry: Campylobacter lipooligosaccharide (LOS) antigens (particularly GM1 ganglioside mimics) induce antibodies that cross-react with peripheral nerve myelin and axons — causing demyelination (AIDP) or axonal damage (AMAN/AMSAN). Ascending weakness, absent reflexes; 30% require mechanical ventilation; most recover but approximately 20% have permanent disability. Treatment: IVIG or plasmapheresis.
Cross-contamination
WHO/Food safetyCampylobacter contamination from raw chicken spreading to other foods, surfaces and hands during food preparation — a critical pathway for human infection. Key kitchen practices: separate boards and utensils for raw meat; wash hands after handling raw chicken; cook chicken thoroughly (≥75°C internal temperature).
Campylobacter AMR
WHO/ECDCFluoroquinolone (ciprofloxacin) resistance has risen dramatically — from <1% in the 1980s to >50% in many EU countries and the USA. This resistance emerged following use of fluoroquinolones in poultry production (now banned in EU broiler production). Azithromycin is the recommended antibiotic for Campylobacter requiring treatment; azithromycin resistance is also rising.
Post-infectious IBS and IBD
WHO/ResearchCampylobacter infection is associated with increased risk of post-infectious irritable bowel syndrome (PI-IBS — approximately 10% of patients) and with triggering inflammatory bowel disease onset in genetically susceptible individuals (particularly Crohn's disease). The mechanism involves persistent gut microbiome disruption and immune dysregulation.
Campylobacter and poultry industry
EFSA/ECDCThe EU has implemented a reduction target for Campylobacter in broiler carcasses (no more than 1,000 cfu/g at EU slaughterhouse level in >1% of batches tested). Interventions: hygiene interventions at farm (thinning practices); slaughterhouse control (decontamination treatments); and retail freezing (freeze chicken to kill Campylobacter).

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Food safetyAMRFoodborne bacterial infectionsListeriosisGuillain-Barré (GBS)IBD (post-infectious trigger)

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