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Campylobacteriosis

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Disease caused by Campylobacter jejuni, now the leading cause of bacterial food poisoning, most often spread by contact with raw or undercooked poultry.
A common way to become infected is to cut poultry meat on a cutting board, and then use the unwashed cutting board or utensil to prepare vegetables or other raw or lightly cooked foods. The Campylobacter organisms from the raw meat can then spread to the other foods. The organism is not usually spread from person to person, but this can happen if the infected person is a small child.

Symptoms of the infection include diarrhoea, abdominal pain, malaise, fever, nausea and vomiting. The illness usually lasts 2 to 5 days but may be prolonged by relapses. Rare complications include seizures due to high fever or neurogical disorders. Death from Campylobacteriosis is rare and it is more likely in the very young, the very old, or those already suffering from a serious disease such as AIDS.

This disease occurs worldwide. Sanitation, personal and food hygiene as well as safe water supply are important in its prevention.

Click here to learn for more information about waterborne diseases, dimension of the problem, transmission, prevention.

Sources:
http://en.wikipedia.org/wiki/Campylobacteriosis
http://www.who.int/water_sanitation_health/diseases/campylobacteriosis/en/
Picture:
http://images.google.com/images?hl=en&lr=&rls=GGLD%2CGGLD%3A2005-12%2CGGLD%3Aen&q=Campylobacteriosis