Primary prevention
Simple food-handling practices can help prevent Campylobacter infections.[14] Adequate heating of meat to a minimum internal temperature of 74°C (165°F) will ensure prevention of transmission. People should wash their hands after handling raw meat. Kitchen utensils should be washed, and good kitchen hygiene standards maintained. Unpasteurised milk and untreated water should be avoided.
All people with diarrhoea, especially children, should wash their hands carefully and frequently with soap to reduce the risk of spreading infection.[30] Basic infection control measures should be used as with any diarrhoeal patient (i.e., avoiding food handling or preparation, and washing hands carefully and frequently).[14]
Secondary prevention
Patients with Campylobacter enteritis do not need to be isolated. As the infection is acquired by fecal to oral transmission, person-to-person spread of infection is highly unlikely. Simple hygiene precautions such as regular hand washing are typically adequate to prevent the spread of infection.[30]
Infants and young children in nappies with Campylobacter infection should be kept away from nurseries until infection has resolved.
Treatment with antibiotics can reduce excretion of organisms faecally but is not routinely indicated.
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