TY - CHAP M1 - Book, Section TI - Campylobacter A1 - Hedberg, Craig W. A2 - Boulton, Matthew L. A2 - Wallace, Robert B. Y1 - 2022 N1 - T2 - Maxcy-Rosenau-Last Public Health & Preventive Medicine, 16e AB - Campylobacter spp. are the most common bacterial etiology of diarrhea in the United States, causing more than 1,300,000 acute illnesses with 80% attributed to foodborne transmission.1 The clinical significance of these illnesses is compounded by the occasional occurrence of Guillain-Barre syndrome (GBS), the most common cause of acute flaccid paralysis worldwide.2 Globally, Campylobacter spp. cause an estimated 96 million foodborne illnesses and 21,000 deaths.3 As a result of GBS, Campylobacter spp. accounts for the most years lived with disability among diarrheal disease agents.3 In the United States an estimated 17% of confirmed infections result in hospitalization with a 0.1% death rate.1C. jejuni causes approximately 86% of human infections with 10% caused by C. coli.4 Both Campylobacter species are carried by a variety of food animals and domestic pets. Despite their prominence as causes of foodborne illness, confirmed foodborne outbreaks caused by Campylobacter spp. are remarkably uncommon.5 Less than 1% of Campylobacter cases reported to the Foodborne Diseases Active Surveillance Network (FoodNet) from 1996 to 2018 were associated with outbreaks.6 Outbreak detection among reported Campylobacter cases has been limited, in part, due to the lack of routine subtype characterization of isolates needed to identify clusters of likely related cases, and by the lack of routine interviewing of cases to identify potential common exposures. However, the bigger reason appears to be the characteristics of Campylobacter spp. that limit amplification of contamination in common exposure settings linked to foodborne outbreaks. SN - PB - McGraw Hill CY - New York, NY Y2 - 2024/03/28 UR - accessmedicine.mhmedical.com/content.aspx?aid=1182665146 ER -