Reports of Selected Campylobacter Outbreak Investigations

Campylobacter outbreaks are not commonly reported, considering how often people get sick from this bacteria, but the frequency has been increasing. The average number of outbreaks reported each year from 2004 through 2009 was 28; it was 59 from 2010 through 2012 and 35 from 2013 through 2015.

Poultry, raw milk, and untreated water have been the most commonly identified sources of Campylobacter outbreaks. From 2010 through 2015, state, local, and territorial public health agencies reported 209 foodborne Campylobacter outbreaks, accounting for 2,234 illnesses, to CDC’s Foodborne Disease Outbreak Surveillance System.

Foodborne Campylobacter Outbreaks by Food Category, 2010–2015

Outbreaks are identified when there is an increase in the number of cases reported in a specific location or time period. State, local, and territorial public health departments have the primary responsibility for identifying and investigating Campylobacter outbreaks.

Outbreaks are reported to CDC by state health departments through the National Outbreak Reporting System (NORS).