Campylobacter
Campylobacter spp.
Profile
Campylobacter are gram-negative, non-spore-forming spiral-shaped bacteria. They grow under microaerobic conditions (reduced oxygen content), are sensitive to acidic and basic pH values, are safely killed by pasteurisation. The most common species are C. jejuni, which causes about 90 % of human cases of illness (campylobacteriosis), and C. coli.
Occurrence
Campylobacter infections are widespread worldwide and occur more frequently during the warm season. Alongside salmonellae, they are the most important pathogens of bacterial intestinal diseases in humans. As in previous years, campylobacteriosis was the most frequently reported foodborne bacterial infectious disease in Austria in 2025.
Infection route
Campylobacteriosis in humans is mainly considered to be a food-borne infection. The main sources of infection are primarily inadequately heated poultry meat, unheated food contaminated with it (e.g. after using the same cutting board without thorough cleaning after cutting up the poultry) and raw milk. Direct transmission from person to person (faecal-oral) is rare.
Symptoms
Illness can be manifested by high fever, watery to bloody diarrhea, abdominal pain, headache and fatigue; the disease can also be asymptomatic, i.e. without any recognizable signs of illness. The disease lasts on average a few days to a week, occasionally longer. Consequences can include joint diseases (e.g. reactive arthritis) and Guillain-Barré syndrome (GBS), in which paralysis of the peripheral nerves occurs.
Prevention
Hygiene in food preparation to avoid cross-contamination between raw meat and other foods. Even very small amounts of the pathogen (approx. 500 germs) can cause an infection in humans. For comparison: more than 10,000 germs (colony-forming units) can be found on one gram of poultry skin.
You can find more information on kitchen hygiene here.
Human
The seasonal incidence of Campylobacter infections has followed a similar pattern in recent years: the fewest cases occur between November and April, whilst the highest number of cases are recorded from June to September. A broadly similar picture is provided by the isolation rates of heat-tolerant Campylobacter from flocks of broiler chickens sent for slaughter, with the highest figures occurring during the summer months; this in turn suggests higher contamination rates of fresh chicken meat in the retail sector during the summer, thereby indicating that this foodstuff is the most significant vehicle for Campylobacter.
In 2025, 7,154 cases of campylobacteriosis were reported to the EMS. Of 3,205 specified isolates, 90% were identified as C. jejuni and 10% as C. coli. The pattern of antibiotic resistance, particularly to ciprofloxacin and tetracycline, continues to support chicken meat as a major source of infection. Cases reported to the Epidemiological Reporting System (EMS) (data as at 15 April 2026). Individual late reports are possible.
Chart: Cases reported in the Epidemiological Reporting System (EMS) (data as at 15 April 2026). Individual late reports are possible.
Foodborne outbreaks
In 2024, seven foodborne outbreaks caused by Campylobacter (LMbKA) were reported to the Epidemiological Reporting System (EMS) in Austria, with 16 people affected. The number of outbreaks caused by Campylobacter has fallen sharply in recent years. A total of 218 outbreaks have been reported to the EMS in the last 10 years, 40 in 2014.
Food
In 2025, a total of 202 food samples were tested for Campylobacter; 69 samples tested positive. Campylobacter was detected exclusively in poultry: in fresh poultry meat (chicken, turkey, duck, goose), poultry offal or poultry meat preparations intended for thorough cooking.
Fresh chicken meat was tested at various sampling points (n = 66); 36 samples tested positive. In the retail sector, 28 out of 51 samples tested were positive. Fresh turkey meat showed a detection rate of 17.6% (3 positive samples out of 17). Raw milk (n = 12) tested negative. Campylobacter was not detected in 48 other ready-to-eat foodstuffs (meat products, prepared meals).
The process hygiene criterion for Campylobacter (Regulation (EU) 2017/1495 within the framework of Regulation (EU) 2073/2005) has been in force in Austria since 1 January 2018. In 2025, 1,041 neck skin samples were analysed; Campylobacter was isolated from 430 samples (41.3 per cent). In 70 samples, >1,000 CFU/g were counted (6.7 per cent). This indicates an improvement in slaughterhouse hygiene from 2022 (13.3 per cent) to 2025 (6.7 per cent).
Animal
Since 2004, the Federal Government, in collaboration with commissioned vets and AGES, has been carrying out monitoring programmes in accordance with the Monitoring Programmes Regulation. Since 2014, the EU Implementing Decision has provided for biennial (in even-numbered years) testing of broiler chicken and turkey flocks for thermotolerant Campylobacter, as well as testing the isolates for antibiotic susceptibility. Furthermore, in Austria there is no additional programme for Campylobacter in animals outside the AMR monitoring scheme in accordance with Regulation (EU) 2020/1729.
AMR Monitoring 2025 – Fattening pigs
In 2025, AMR monitoring of fattening pigs was carried out in accordance with Regulation (EU) 2020/1729. Of the 185 samples analysed, Campylobacter was isolated from 181 samples (97.8 per cent). All isolates were identified as C. coli; a C. jejuni isolate was also detected in one sample. Susceptibility testing was carried out on 178 C. coli isolates. 10.1% of the C. coli isolates were susceptible to all antibiotics tested. Very high resistance rates were observed against tetracyclines (77.5%) and high resistance rates against fluoroquinolones (56.2%). Low resistance was found against erythromycin (5.1 per cent); six isolates showed MIC values >512 mg/L, though this was not due to the erm(B) gene. Two and one isolates, respectively, were resistant to gentamicin and chloramphenicol.
Human Medicine
Diagnostics: The pathogen is usually detected by culturing stool. At the national reference centre for Campylobacter we perform the following tests:
- Species/genus differentiation of Campylobacter and related genera (biochemical, MALDI-TOF, PCR, sequencing).
- Antibiotic resistance testing: Determination of the resistance of isolates from humans, animals, food and the environment to clinically relevant or epidemiologically important antibiotics on the basis of the minimum inhibitory concentration.
- Performance of tasks in the framework of the Zoonoses Monitoring Directive 2003/99/EC
- Molecular biological fine typing (by means of PFGE, MLST) of isolates in the context of laboratory-based infection epidemiological clarification of infection sources and routes
- Qualitative and quantitative detection of Campylobacter in foodstuffs
We also maintain a strain collection (human, veterinary, feed and food isolates), perform proficiency testing and offer consulting services.
Fresh cultures in Amies transport medium with activated charcoal are best for shipping strains. It is essential that pure cultures are sent. Submissions should always be accompanied by the origin of the isolates and the necessary clinical and epidemiological data. Please use the corresponding submission form.
Contact
Leitung
Mag. Dr. Sandra Köberl-Jelovcan
- sandra.koeberl-jelovcan@ages.at
- +43 50 555 61262
-
Beethovenstraße 6
8010 Graz
Last updated: 06.08.2026
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