A surge of 2024 research is fuelling concern that Campylobacter, a bacterium commonly found in undercooked chicken, may be linked to a global rise in colon cancer, including among younger adults. Latest findings suggest that infections from this foodborne pathogen could not only cause stomach upset but also influence the initiation and spread of colorectal tumors. For Thailand, where poultry is a dietary staple, these developments may influence national food safety and public health strategies.
Campylobacter is a leading cause of bacterial diarrhea, usually contracted from contaminated poultry or contaminated kitchen surfaces. Its curved shape and resilience help it thrive in diverse environments, with raw chicken posing a high risk across Europe, the United States, and Asia, including Thailand. In Thailand, Campylobacter jejuni and C. coli are responsible for a large share of foodborne illness, typically presenting as acute gastroenteritis. While most infections were historically treatable and self-limiting, new research points to potentially more serious long-term consequences.
A pivotal 2024 study published in ScienceDirect found that Campylobacter is markedly enriched in primary colorectal cancer lesions in patients with metastasis. This suggests chronic or repeated infections may actively contribute to cancer development and progression. Researchers identified a genotoxin produced by the bacteria, known as cytolethal distending toxin, which can damage DNA in colon cells and create mutations that facilitate tumor formation and accelerate metastasis. An investigator involved noted that the bacteria are more abundant within metastatic tumors and can disrupt the colon’s DNA repair mechanisms. This represents a significant shift in understanding colorectal cancer risk factors.
Globally, the concern is mounting. Colorectal cancer rates are rising among adults under 50 in the United States, Europe, and several Asian countries, including Southeast Asia. In the United Kingdom, laboratory-confirmed Campylobacter infections increased notably between 2022 and 2024, with changes in poultry production, handling, and consumption partly blamed. While no study claims that infections cause all colon cancers, the emerging connection directs attention to prevention through better food safety and infection control.
In Thailand, chicken is deeply embedded in daily life—from gai yang to chicken rice. Public health authorities report rising campylobacteriosis cases, influenced by improved surveillance and growing poultry demand. Officials emphasize proper cooking and kitchen hygiene, though underreporting and informal markets remain challenges. Data from health authorities indicate a rising prevalence of multidrug-resistant Campylobacter strains, underscoring the importance of prevention and treatment readiness.
Colorectal cancer remains one of Thailand’s most common cancers, with particularly rapid increases among adults aged 30–49. A gastroenterology specialist at a leading Bangkok hospital observed a shift in patient profiles, noting more cases among younger adults with no clear family history but a pattern of recurrent infections. The convergence of higher poultry intake, infections, and early-onset cancer calls for urgent investigation and policy adaptation.
Thailand’s long-standing food safety culture—rooted in cleanliness and mindful food preparation—remains a strength. However, officials warn that modern dining patterns, including home-delivery meals and street dining, create new oversight gaps. The National Institute of Health reports a rising presence of multidrug-resistant Campylobacter strains, raising concerns about treatment efficacy and prevention.
Experts stress that while the Campylobacter–cancer link is still being clarified, reducing foodborne infections could significantly lower cancer risk. Public health bodies advocate for stronger poultry production monitoring, clear cooking guidelines, and broader public education about kitchen hygiene. Some countries are piloting rapid bacterial testing in markets, and authorities urge consumers to ensure poultry is cooked to at least 74°C to kill pathogens.
Thai culture offers pathways for progress. The communal dining style can heighten cross-contamination risks but also supports rapid adoption of safer habits through collective action. Influencers, chefs, monks, teachers, and community leaders are promoting better kitchen hygiene, including separating raw and cooked foods and using separate utensils. These efforts align with local values of care, respect, and shared responsibility for family health.
Looking ahead, Thai institutions are expanding collaborative studies with international partners to profile bacteria found in meat markets. Hospitals are considering routine Campylobacter screening for patients with gastrointestinal symptoms or pre-cancerous conditions. A prominent cancer institute executive stresses that interrupting the transmission chain between intestinal infection and tumor formation could help curb early-onset colorectal cancer. He calls for a coordinated approach that spans government policy, public education, food sector reform, and clinical vigilance.
For Thai families, the message is practical and actionable: cook poultry thoroughly, keep raw items separate from ready-to-eat foods, and wash hands frequently before and after handling chicken. Restaurants and street vendors should adopt stricter hygiene standards, with patrons encouraged to inquire about food handling practices. Policymakers, educators, and religious leaders can help embed these habits into daily life to protect current and future generations.
In summary, growing evidence connects Campylobacter infections—often linked to chicken—with increased risk and aggressiveness of colorectal cancer. This milestone invites renewed commitment across farms, markets, and clinics to reduce infection risk and safeguard health. Public awareness, improved food safety practices, and ongoing research will be key to turning alarming findings into effective prevention.