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dc.contributor.authorAltekruse, Sean Fitzgeralden
dc.contributor.authorStern, N. J.en
dc.contributor.authorFields, P. I.en
dc.contributor.authorSwerdlow, David L.en
dc.date.accessioned2019-08-20T19:16:47Zen
dc.date.available2019-08-20T19:16:47Zen
dc.date.issued1999-01en
dc.identifier.issn1080-6040en
dc.identifier.urihttp://hdl.handle.net/10919/93195en
dc.description.abstractCampylobacter jejuni is the most commonly reported bacterial cause of foodborne infection in the United States. Adding to the human and economic costs are chronic sequelae associated with C. jejuni infection-Guillain-Barre syndrome and reactive arthritis. In addition, an increasing proportion of human infections caused by C. jejuni are resistant to antimicrobial therapy. Mishandling of raw poultry and consumption of undercooked poultry are the major risk factors for human campylobacteriosis. Efforts to prevent human illness are needed throughout each link in the food chain.en
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.rightsCreative Commons CC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.subjectrisk-factorsen
dc.subjectraw-milken
dc.subjectthermophilic campylobactersen
dc.subjectintestinal colonizationen
dc.subjectbroiler-chickensen
dc.subjectguillain-barreen
dc.subjectpoultryen
dc.subjectinfectionen
dc.subjectprevalenceen
dc.subjectsalmonellaen
dc.titleCampylobacter jejuni - An emerging foodborne pathogenen
dc.typeArticle - Refereeden
dc.title.serialEmerging Infectious Diseasesen
dc.identifier.doihttps://doi.org/10.3201/eid0501.990104en
dc.identifier.volume5en
dc.identifier.issue1en
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen
dc.identifier.pmid10081669en
dc.identifier.eissn1080-6059en


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Creative Commons CC0 1.0 Universal Public Domain Dedication
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