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 (often chicken), 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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