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U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion

Reduce infections caused by Campylobacter — FS‑01

Status: Little or no detectable change

  
Little or no detectable change
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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

See detailed data for this objective

Reduce the incidence of laboratory-diagnosed, domestically-acquired Campylobacter infections

Target-Setting Method
Maintain consistency with national programs, regulations, policies, or laws

Data Source:  Foodborne Diseases Active Surveillance Network (FoodNet), CDC/NCEZID

Learn more about data measurement for this objective

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

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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.