A Campylobacter outbreak in a Barcelona school

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.