New research suggests a potential connection between a common food poisoning bacterium found in chicken and the increasing rates of colon cancer, particularly among younger populations. Scientists are examining the role of campylobacter jejuni, a pathogen that can cause food poisoning, in potentially accelerating colon cancer progression, according to an article in the Daily Mail.
A recent study by University of Florida researchers tracked over 70 colon cancer patients for three years, comparing campylobacter jejuni levels in their digestive systems. The investigation revealed higher concentrations of the bacterium in 34 patients whose cancer had metastasized compared to 37 patients with localized disease.
The research, published in Cell Host & Microbiome, identified cytolethal distending toxin (CDT) – commonly found in campylobacter jejuni – as potentially responsible for cancer acceleration due to its DNA-damaging properties. Professor Christian Jobin, study co-author and expert in cancer microorganisms, noted that when bacteria producing CDT migrate to tumors outside the gut, they appear to accelerate cancer spread, though additional human studies are needed to confirm a direct causal relationship.
Laboratory tests on mice with human colon cancer tissue demonstrated that CDT accelerated metastasis, providing further evidence for the hypothesis. However, researchers emphasize the need for more extensive human studies to establish definitive links.
In the UK, campylobacter monitoring is conducted regularly, with supermarkets required to report contamination levels in poultry products quarterly to the Food Standards Agency (FSA). Chickens with more than 1,000 colony-forming units per gram are considered highly contaminated and pose an increased food poisoning risk. UK data shows laboratory-confirmed campylobacter cases have increased by 27 percent between 2022 and 2024.
The FSA estimates campylobacter costs the UK economy approximately £900 million annually in healthcare expenses and lost productivity. To prevent infection, consumers are advised to cook chicken thoroughly, separate meat from other foods, refrigerate properly, wash hands and utensils after handling raw meat, and avoid washing chicken to prevent bacterial spread.
These findings coincide with separate Italian research suggesting regular consumption of chicken may increase mortality risk from digestive cancers. That study, which followed nearly 5,000 people in their 50s for almost two decades, found those consuming over 300g of poultry weekly (approximately four portions) had double the risk of dying from digestive cancers compared to those eating less than one portion weekly.
Other recent studies have implicated additional bacteria in colon cancer development, including Fusobacterium nucleatum, helicobacter pylori, and certain E. coli strains. Research from the United States examining colon cancer tumors across 11 countries found traces of colibactin, a cancer-linked toxin produced by specific E. coli strains, particularly prevalent in tumors from patients under 40 years old.
Commenting on this article, the nation’s leading Campylobacter lawyer said, “Campylobacter is a common cause of foodborne illness. Most cases will resolve themselves in less than two weeks but it is possible for the pathogen to spread to the bloodstream where it comes dangerous. Anyone with symptoms of Campylobacter should seek medical care right away.”
