Abstract
During a health hazard evaluation, we investigated 29 cases of laboratory-diagnosed Campylobacter infection among workers at a poultry-processing plant. Most infected employees worked at the plant <1 month, worked as live hangers, and lived at a state-operated center. To lessen the infection risk, we recommended improvements to engineering and administrative controls at the plant.
Highlights
Background on Campylobacter InfectionCampylobacter infection, or campylobacteriosis, is an infectious disease caused by bacteria of the genus, Campylobacter
Those findings indicated that poultry workers are at most risk of developing Campylobacter infection in their first weeks of working and develop immunity that may be protective against future symptomatic infection [Cawthraw et al 2000]
A health hazard from Campylobacter infection existed in this plant
Summary
Campylobacter infection, or campylobacteriosis, is an infectious disease caused by bacteria of the genus, Campylobacter. Campylobacter is the one of the most common bacterial causes of gastrointestinal infection in the United States. It is most often associated with sporadic cases of illness rather than outbreaks. In 2010, the Foodborne Diseases Active Surveillance Network estimated about 14 cases are diagnosed each year for each 100,000 persons in the United States [CDC 2011b]. Campylobacteriosis is estimated to affect 2.4 million persons each year [CDC 2011b]. Most human Campylobacter infections are caused by Campylobacter jejuni [Friedman et al 2000]
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