Frequency
According to a 2011 Centers for Disease Control and Prevention (CDC) report, campylobacter species are thought to be the third most common cause of domestically acquired bacterial foodborne illness in the United States, with an estimated 845,024 cases occurring annually.
FoodNet data show that in 2008, there were 12.68 cases of campylobacteriosis reported to the CDC per 100,000 people, a 32% decrease from the previous ten years. An estimated 30 cases of campylobacteriosis go unreported for every case that is reported.
the sources
Unpasteurized ("raw") milk and cheeses manufactured from unpasteurized milk, polluted water, and improperly handled or undercooked poultry items are the main food sources connected to C. jejuni infections. Handling and ingesting raw or undercooked meat and poultry, whether fresh or frozen, has been associated to campylobacter infection in people. Effective techniques to reduce Campylobacter exposure from food and water include avoiding cross-contamination of uncooked goods with raw meat and poultry products, thorough cooking, pasteurisation of milk and dairy products, and water disinfection. Good hygiene methods used by producers and customers can reduce the danger of contaminated poultry products.
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