Campylobacteriosis risk factors
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
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
References
- ↑ 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.
- ↑ 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.