Campylobacter jejuni—An Emerging Foodborne Pathogen

作者：Sean Fitzgerald Altekruse, Norman J. Stern, Patricia I. Fields, David L. Swerdlow · 发表于：Emerging infectious diseases · 年份：1999 · DOI：10.3201/eid0501.990104 · 被引用次数：897 · 研究领域：Salmonella and Campylobacter epidemiology、Listeria monocytogenes in Food Safety、Viral gastroenteritis research and epidemiology

Campylobacter jejuni is the most commonly reported bacterial cause of foodborne infection in the United States. Adding to the human and economic costs are chronic sequelae associated with C. jejuni infection--Guillian-Barré syndrome and reactive arthritis. In addition, an increasing proportion of human infections caused by C. jejuni are resistant to antimicrobial therapy. Mishandling of raw poultry and consumption of undercooked poultry are the major risk factors for human campylobacteriosis. Efforts to prevent human illness are needed throughout each link in the food chain.