In the United States, these bacteria are the most common cause of bacterial foodborne illness, ahead of Salmonella—the second most common cause. Foods that may contain Campylobacter include:
- Any raw poultry (chicken is most common, as well as turkey, duck, goose, game fowl)
- Unpasteurized milk
- Undercooked meats such as beef, pork, lamb and livestock offal
- Fresh produce
Most cases of Campylobacter infection occur as isolated, sporadic events, and are not usually part of large outbreaks. But, very large Campylobacter outbreaks (>1,000 illnesses) of campylobacteriosis have been documented, most often from consumption of contaminated milk or unchlorinated water supplies.
The Marler Clark Campylobacter lawyers have unparalleled experience representing victims of Campylobacter and other foodborne illnesses. Our Campylobacter lawyers have represented victims of Campylobacter outbreaks traced to foods such as raw milk and water. Contact us today to learn more about our services.