Campylobacteriosis risk factors
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
The most common risk factor for development of campylobacteriosis is ingestion of uncooked or poorly cooked poultry. Ingestion of poorly cooked meat, vegetables, unpasteurized milk and contaminated water are also risk factors for development of campylobacteriosis.[1][2]
Risk factors
Risk factors in the development of campylobacterioisis include the following:[1][2]
- Ingestion of uncooked or poorly handled poultry
- Ingestion of uncooked or poorly cooked meat, raw milk, vegetables, or poorly stored foods that require refrigeration (e.g. mayonnaise)
- Drinking from untreated water (e.g. stream or well)
- Recent travel to developing countries
- Infection is more common among males than females. The exact reason for this is unknown
- Exposure to pets especially pets with diarrhea
- Severe form of the infection can occur in little children ( < 1 year of age) and immunocompromised people
- The cause remain unknown in some cases
References
- ↑ 1.0 1.1 Friedman CR, Hoekstra RM, Samuel M, Marcus R, Bender J, Shiferaw B; et al. (2004). "Risk factors for sporadic Campylobacter infection in the United States: A case-control study in FoodNet sites". Clin Infect Dis. 38 Suppl 3: S285–96. doi:10.1086/381598. PMID 15095201.
- ↑ 2.0 2.1 Tenkate TD, Stafford RJ (2001). "Risk factors for campylobacter infection in infants and young children: a matched case-control study". Epidemiol Infect. 127 (3): 399–404. PMC 2869763. PMID 11811871.