January–February 1999 | Sean F. Altekruse, Norman J. Stern, Patricia I. Fields, and David L. Swerdlow
Campylobacter jejuni is the most common bacterial cause of foodborne illness in the United States, leading to gastroenteritis and other complications such as Guillain-Barré syndrome and reactive arthritis. It is primarily transmitted through undercooked poultry and raw milk. The infection is often self-limiting, but antibiotic therapy may be necessary for severe cases. Antimicrobial resistance is increasing, complicating treatment. The organism is found in various animal reservoirs, including poultry, cattle, and wild birds. Control measures include improving hygiene on farms, reducing contamination during processing, and proper food handling. Prevention strategies focus on reducing exposure to raw poultry and ensuring proper cooking. Public health efforts are essential throughout the food chain to prevent illness. The disease is more prevalent in young adults and infants, with higher rates in HIV-infected individuals. Effective control requires collaboration across all stages of food production and distribution.Campylobacter jejuni is the most common bacterial cause of foodborne illness in the United States, leading to gastroenteritis and other complications such as Guillain-Barré syndrome and reactive arthritis. It is primarily transmitted through undercooked poultry and raw milk. The infection is often self-limiting, but antibiotic therapy may be necessary for severe cases. Antimicrobial resistance is increasing, complicating treatment. The organism is found in various animal reservoirs, including poultry, cattle, and wild birds. Control measures include improving hygiene on farms, reducing contamination during processing, and proper food handling. Prevention strategies focus on reducing exposure to raw poultry and ensuring proper cooking. Public health efforts are essential throughout the food chain to prevent illness. The disease is more prevalent in young adults and infants, with higher rates in HIV-infected individuals. Effective control requires collaboration across all stages of food production and distribution.