Indicator Profile of Foodborne Illness - Campylobacter Infections
Why Is This Important?
Campylobacteriosis is an infectious disease caused by Campylobacter bacteria. Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within 2 to 5 days after exposure to the germ. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts 1 week. Some persons who are infected with Campylobacter don't have any symptoms at all. All age groups can be infected by Campylobacter bacteria. The bacteria are spread by ingesting food or water that is contaminated by the feces of an infected person or from contact with an infected animal. Improperly cooked poultry, untreated water, and unpasteurized milk are the main sources of infection.Number of Campylobacter Infections per 100,000 Population, Reported by Year, Utah, 1996-2007
Data Notes
The Utah rates are derived from Utah annual surveillance reports. Utah 2007 rates are preliminary and subject to change.Data Sources
Utah Department of Health, Bureau of Epidemiology;Definition
The number of campylobacteriosis infections reported per 100,000 population.How We Calculated the Rates
| Numerator: | Number of reported culture-confirmed cases of campylobacteriosis. |
| Denominator: | Total Utah population. |
Page Content Updated On 06/10/08,
Published on 06/13/08
