Practice good hygiene
Campylobacter can be carried on your hands so it's important to wash your hands thoroughly with soap and warm water after going to the toilet, after changing infants in nappies, before handling and eating food, after handling raw food (especially raw poultry), after gardening and after contact with pets and other animals. Read more about hygiene and hand washing.
Take care when preparing food, cook food well, watch what you eat and wash your hands frequently and properly. Use different chopping boards, trays, utensils and plates when preparing raw foods and ready-to-eat food. If you only have 1 chopping board, wash it well in hot soapy water before using it again.
- Clean all food preparation areas, utensils and equipment. Wash raw vegetables properly.
- Cook raw foods well and cook leftovers until steaming hot. Make sure minced meat, chicken and sausages are cooked thoroughly until juices are clear. Thorough cooking of food kills Campylobacter.
- Cover all foods in the fridge, cupboard and outdoors. Separate and store raw and cooked foods so there's no chance of cross-contamination.
- Chill and store ready-to-eat food between 0–4°C. Any leftover cooked food should be covered and chilled (within 2 hours).
Read more about food safety.
If your water source is believed to be contaminated, you must boil all water(external link) for 1 minute before drinking, making up infant formula and using in food preparation and for cleaning teeth. Read more about Campylobacter, E.Coli and Salmonella.(external link)