What foods should you avoid if you have Campylobacter?

November 18, 2025 •

4 min read

According to the World Health Organization, Campylobacter is one of the most common bacterial causes of gastroenteritis worldwide. When recovering from an infection, it is crucial to understand what foods should you avoid if you have Campylobacter and how to prevent worsening your symptoms through dietary choices and safe food handling.

Quick Summary

To prevent complications from Campylobacter, avoid high-risk foods such as raw or undercooked poultry, meat, and unpasteurized dairy, along with any items at risk of cross-contamination.

Key Points

Avoid Raw Poultry: Never consume raw or undercooked poultry, as it is the most common source of Campylobacter infection.
Say No to Raw Milk: Unpasteurized milk and dairy products carry a high risk of bacterial contamination and must be avoided.
Prevent Cross-Contamination: Use separate cutting boards and utensils for raw meat and produce to avoid spreading bacteria in your kitchen.
Practice Thorough Cooking: Cook all meat and poultry to their safe internal temperatures, as heat is the only way to kill the bacteria.
Stick to a Bland Diet: While recovering, eat easily digestible foods like rice, toast, and bananas, and avoid spicy or fatty items that can irritate your gut.
Stay Hydrated with Safe Fluids: Drink boiled or bottled water and oral rehydration solutions to counteract fluid loss from diarrhea and vomiting.

Understanding the Risk of Campylobacter

Campylobacter is a type of bacteria that can cause a severe gastrointestinal illness called campylobacteriosis. The infection is typically transmitted through contaminated food and water, with a very small number of bacteria capable of causing illness. For individuals already infected, consuming certain foods can reintroduce bacteria or further irritate the digestive system, delaying recovery.

High-Risk Foods to Strictly Avoid

Certain food categories are particularly risky due to their higher likelihood of contamination with Campylobacter bacteria. These foods must be avoided completely or handled and cooked with extreme caution.

Raw or Undercooked Poultry: Chicken, turkey, and other poultry commonly carry Campylobacter in their intestinal tracts, which can transfer to the meat during processing. A single drop of juice from raw poultry can contain enough bacteria to cause infection. Always cook poultry thoroughly to an internal temperature of 165°F (74°C).
Raw (Unpasteurized) Milk and Dairy Products: Raw milk can become contaminated with Campylobacter from infected cows, either from manure or a udder infection. Unpasteurized dairy products, such as certain soft cheeses, also pose a significant risk and should be avoided. Always choose products labeled "pasteurized".
Raw or Undercooked Meat: Other raw or undercooked meats, including beef, pork, and sausages, can also be contaminated with Campylobacter. Ensuring all meat is cooked to its proper safe internal temperature is essential.
Contaminated Water: Drinking untreated water from streams, rivers, or lakes can transmit Campylobacter. While public water systems are regulated, private wells should be tested regularly for contamination. If water safety is questionable, boiling it is the safest option.
Cross-Contaminated Foods: The transfer of bacteria from high-risk items (like raw poultry) to ready-to-eat foods is a common cause of infection. This can happen through shared utensils, cutting boards, or dirty hands.
Foods That Irritate the Gut: During convalescence, the digestive system is sensitive. It's recommended to avoid spicy foods, fatty foods, caffeine, and alcohol, which can irritate the gut lining and worsen symptoms like diarrhea.

Comparison of High-Risk vs. Safer Food Options

This table outlines safe dietary choices to make while recovering from a Campylobacter infection, contrasted with the high-risk foods that should be avoided.


Food Category	High-Risk Foods (Avoid)	Safer Alternatives (During Recovery)
Poultry	Raw chicken, undercooked turkey, pink meat	Thoroughly cooked chicken or turkey breast; meat juices run clear
Dairy	Unpasteurized (raw) milk, unpasteurized soft cheeses	Pasteurized milk, yogurt, and cheese; avoid if symptoms are severe
Meat	Undercooked beef, rare pork, raw sausages	Well-cooked beef (well-done), thoroughly cooked pork, fully cooked sausages
Drinks	Untreated water, fountain drinks with potentially unsafe ice, alcohol, caffeine	Boiled or bottled water, clear broths, oral rehydration solutions, weak tea
Fats	Greasy foods, fried items, fatty meats	Lean protein sources, simple broths, toast with minimal butter
Produce	Raw, unpeeled fruits and vegetables (potential contamination)	Washed and peeled fruits (e.g., bananas), cooked vegetables (e.g., carrots, potatoes)

Practical Steps to Prevent Cross-Contamination

Preventing the spread of Campylobacter in your kitchen is as important as avoiding high-risk foods. Simple hygiene practices can drastically reduce the risk of infection.

Best Practices:

Separate and Store: Keep raw meat and poultry separate from ready-to-eat foods in your shopping cart and refrigerator. Store raw meat on the bottom shelf of the fridge in sealed containers to prevent drips.
Wash Thoroughly: Wash your hands with soap and water before and after handling food, especially after touching raw meat. Use different cutting boards for raw meat and produce, and wash all utensils and surfaces with hot, soapy water.
Never Wash Raw Poultry: Washing raw chicken or other poultry can splash bacteria onto surfaces, other foods, and clothing. Proper cooking will kill any bacteria, so washing is unnecessary and risky.
Cook to Safe Temperatures: Use a food thermometer to ensure meats reach their minimum safe internal temperatures. This is the only way to guarantee the bacteria are eliminated. You can find detailed temperature guidelines on the FoodSafety.gov website.

Recovery Diet: What to Eat

While avoiding high-risk foods, focus on a bland, easily digestible diet to aid your recovery. Starting with small, light meals can help prevent further irritation to your sensitive digestive system. Good options include:

Bland starches: Plain rice, toast, crackers, and boiled potatoes.
Soft fruits and vegetables: Bananas, applesauce, and cooked carrots.
Low-fat protein: Eggs, plain baked chicken, or fish.
Clear fluids: Water, oral rehydration solutions, and clear broths to prevent dehydration, which is a major risk with diarrhea.

Conclusion: Prioritize Food Safety for a Full Recovery

Recovering from a Campylobacter infection requires a combination of rest, hydration, and careful dietary management. By strictly avoiding high-risk foods like raw or undercooked poultry, meat, unpasteurized dairy, and contaminated water, you can prevent re-infection and minimize irritation to your digestive system. Practicing vigilant food safety measures in the kitchen, such as preventing cross-contamination and cooking foods thoroughly, is also critical for a full and speedy recovery. Following these guidelines helps ensure a smoother recovery process and reduces the risk of long-term complications.

Frequently Asked Questions

Symptoms of a Campylobacter infection typically appear 2 to 5 days after exposure and include diarrhea (which can be bloody), fever, abdominal cramps, nausea, and sometimes vomiting.

Yes, Campylobacter can be spread from person to person, though less commonly than through food. This happens through the fecal-oral route, typically from poor handwashing after using the toilet or changing a diaper.

Most people recover from a Campylobacter infection in about a week without specific treatment. However, severe or prolonged symptoms may require medical attention.

While recovering, you should avoid unpasteurized dairy and may want to avoid dairy altogether until symptoms subside, as it can be difficult to digest. Plain, pasteurized yogurt may be tolerated after the initial illness subsides.

The best prevention involves careful food handling, thoroughly cooking meat and poultry, avoiding unpasteurized milk, and practicing excellent hand hygiene, especially after handling raw meat and using the bathroom.

If you suspect you have an infection, focus on rehydration by drinking plenty of clear fluids, like water and oral rehydration solutions. In cases of severe or bloody diarrhea, fever, or prolonged illness, contact a healthcare provider.

It is safest to use separate cutting boards for raw meat and produce. While washing can help, using distinct boards is the best practice to completely avoid cross-contamination from bacteria like Campylobacter.