It can be treated by antibiotics but concerns about resistance stays the hands of many vets. Campylobacter is EVERYWHERE. Most poultry & humans that are otherwise healthy will not become symptomatic (how dry and clean is run/coop etc.?).
It is interesting to note that epidemiological studies of Campylobacter in humans indicate that those who eat chicken in restaurants are more likely to develop GI symptoms owing to the bug, than those who handle/prepare raw chicken at home; likely trans. from undercooked chicken/ or from human staff that didn't wash their hands...
Baytril has been banned for use in poultry for a while, now (although some vets still use it for poultry) owing to wide use in commercial facilities (concern over resistant strains appearing).
Further reading (FDA/CVM Baytril precis - start at page 21 for the `meat'): http://www.fda.gov/ohrms/dockets/dailys/04/mar04/031604/00n-1571-idf0001-vol389.pdf
I'd look to the `husbandry' and find a vet who knows how to dose poultry.
IIRC, a far more common means of transmission of Camylobacter are dogs ``cleaning' themselves and then licking the human...
Best of luck!
It is interesting to note that epidemiological studies of Campylobacter in humans indicate that those who eat chicken in restaurants are more likely to develop GI symptoms owing to the bug, than those who handle/prepare raw chicken at home; likely trans. from undercooked chicken/ or from human staff that didn't wash their hands...
Baytril has been banned for use in poultry for a while, now (although some vets still use it for poultry) owing to wide use in commercial facilities (concern over resistant strains appearing).
Further reading (FDA/CVM Baytril precis - start at page 21 for the `meat'): http://www.fda.gov/ohrms/dockets/dailys/04/mar04/031604/00n-1571-idf0001-vol389.pdf
I'd look to the `husbandry' and find a vet who knows how to dose poultry.
IIRC, a far more common means of transmission of Camylobacter are dogs ``cleaning' themselves and then licking the human...
Best of luck!
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