Campylobacter is the second highest cause of confirmed foodborne infections in the United States, according to 2013 Foodnet data. Campylobacteriosis, is estimated to affect more than 1.3 million people each year.
Quick Facts:
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Campylobacter infections have grown by 13% since 2008
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For every Campylobacter case reported, there are 30 cases not diagnosed
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Campylobacteriosis usually occurs in single, sporadic cases
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Most cases of campylobacteriosis are associated with eating raw or under-cooked poultry or meat or from cross-contamination
How does Campylobacter make you sick?
Most human cases are caused by Campylobacter jejuni, which grows best at temperatures of 37°C to 42°C - the approximate body temperature of a bird! Campylobacteriosis symptoms start two to five days after exposure and include diarrhea, cramping, abdominal pain, and fever.
It takes 500 or fewer microscopic Campylobacter organisms to cause an infection in a person!
Prevent campylobacteriosis:
Always Clean, Separate, Cook, and Chill. Don't forget - most cases of campylobacteriosis are caused from eating raw or under-cooked poultry or meat or from cross-contamination. Remind consumers to ALWAYS use a food thermometer to ensure food is cooked to a safe internal temperature and to separate to avoid cross-contamination.
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