It lurks in the guts of chickens, a food-borne disease that is becoming more common than salmonella, and there is little supermarkets can do to eradicate it.
The Campylobacter family of bacteria has been found in 73% of chickens in supermarkets in the UK. Although no comparable research has been done here, a researcher believes the figure in South Africa - a nation that loves to eat chicken - would be similar.
Campylobacter cause severe diarrhoea. They seldom kill but can be harmful to people with weakened immune systems, and babies.
According to the SA National Institute for Communicable Diseases, in 2013-2014 the Campylobacter infection rate was about 13% - far higher than previously thought. The revelation came after tests were done on children with severe diarrhoea.
"The problem is that Campylobacter is found naturally in a chicken's gut, you can't get rid of it," said Dr Louis Theron, of the SA Poultry Association.
University of Pretoria researcher Antje Bartkowiak-Higgo studied Campylobacter prevalence in an abattoir in 2005. What she found surprised her.
"What is seen in the UK is similar to what is seen here," she said.
Average contamination rates of chicken skin samples and livers were 24%, Bartkowiak-Higgo found, and 28% for chicken intestines.
Theron said that, according to the latest research, the Campylobacter infection rate is expected to exceed that of salmonella.
To prevent human contact with the bacteria his industry uses several measures, including freezing chickens.
Hot water or steam is used to treat carcasses before freezing them.
Ultimately, he said, consumers can prevent Campylobacter infection by cooking chicken thoroughly and avoiding the contamination of other foods.
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