The commonest cause of food poisoning in the US, responsible for 2.1 to 2.4 million episodes of poisoning every year, is a rod-shaped Gram negative bacterium called Campylobacter jejuni. Although most episodes of Campylobacteria food poisoning are relatively mild, resolving within a week or two, the infection occasionally triggers an autoimmune response that can lead to serious, even life-threatening complications. A related concern about this organism is that an increasing number of Campylobacteria infections show resistance to the usual antibiotic therapies. Young children, the very old, people with chronic illnesses, and those with compromised immune systems from HIV or other causes are at particular risk.
In medical care, lost work hours, and pain and suffering, Campylobacteria infections cost the US economy $18.8 billion every year.
The commonest sources of Campylobacteria infection are uncooked poultry, especially skin and giblets, raw (unpasteurized) milk, and untreated water. Some studies have identified campylobacter contamination in hamburger and in veal.
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