A Campylobacter outbreak in a Barcelona school

Abstract

Introduction: Campylobacter outbreaks are less common and described than sporadic Campylobacteriosis.

Methods: We describe the epidemiological investigation including stool examination and bacteriological typing of a Campylobacter outbreak affecting 75 primary school children.

Results: The highest risk ratio was associated with the food served 4 days before the peak of cases, namely roast chicken and Russian salad.

Discussion: Poor food preparation practices and deficient kitchen facilities appear to be key issues for cross-contamination of Campylobacter from raw chicken to cooked food.