Campylobacteriosis is caused by a Gram-negative bacterium. It is characterized
by acute onset of diarrhea, vomiting, abdominal pain, fever, and malaise. It is
of worldwide epidemiologic importance due to the fecal-oral route of infection
and the extensive reservoir of the organism in both wild and domestic animals.
It is the most common bacterial enteric infection reported.
Most outbreaks are associated with undercooked meat, unpasteurized milk or
non-chlorinated water. Infections occur year ?round in Oregon, with peak incidence
in the summer months. Proper food handling and water treatment, along
with good hygienic practices (hand washing!) are the key to prevention.
Campylobacteriosis
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