Status: Little or no detectable change
Most Recent Data:
17.2
laboratory-diagnosed, domestically-acquired Campylobacter infections per 100,000 population
(2022)
Target:
10.9
per 100,000 1
Desired Direction:
Decrease desired
Baseline:
16.2
laboratory-diagnosed, domestically-acquired Campylobacter infections per 100,000 population occurred on average annually in 2016-18 2
Reduce the incidence of laboratory-diagnosed, domestically-acquired Campylobacter infections
Summary
Campylobacter are bacteria that can contaminate some types of food, including raw or undercooked chicken, unpasteurized dairy products, and raw fruits and vegetables. Many people in the United States get sick from Campylobacter infections each year. These infections can be severe, leading to hospitalization and sometimes death. Interventions in food production, processing, storage, and preparation can lead to fewer infections.
Topics: Foodborne Illness, Safe Food Handling
Workgroup: Food Safety Workgroup
1. Target has been revised. See Data Methodology and Measurement for more information.
2. Baseline has been revised. See Data Methodology and Measurement for more information.
