Status: Baseline only

  
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Baseline

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

Baseline: 15.8 laboratory-diagnosed, domestically-acquired Campylobacter infections per 100,000 population occurred on average annually in 2015-17

Target: 10.6 laboratory-diagnosed, domestically-acquired Campylobacter infections per 100,000 population

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

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.

Workgroup: Food Safety Workgroup